Gluten-Free
PASTRY or PIE DOUGH

In a large bowl, sift together flour + salt

Using a pastry blender/food processor, work the butter into the flour mixture until it resembles a coarse, crumbly dough. Don’t over process, pulse for 5-10 seconds and pause each time to see how it is mixing

Add the water to the dough & gently mix until combined. If using a food processor, again don’t over process. Pulse for 5-10 seconds and check, no more than 30 seconds.

If mixture is still dry, you can add more water

Remove from bowl/food processor and roll into a ball.

Wrap with beeswax fabric wrap/plastic wrap and store in fridge until ready to make or place ½ dough ball onto a lightly floured (same flour used in dough) surface

Using a rolling pin, lightly flour pin & top of dough. Roll out into desired shape. Repeat with remaining dough until it is all used.

If making crust, place rolled dough into pie pan and pinch top of dough into custom shape or use cookie cutters to place cut shapes on top of edges for a more decorative pie. No need to butter or flour pan.

Create the pie you choose.

Enjoy!