GF Pie Crust is crazy delicate and can be a little finicky. If I'm being perfectly honest, I'd rather just buy a pre-made shell. Sadly, this time, I waited too long, and the store was fresh out :(. So, I tried out this new recipe, and while it was still delicate, it was far less delicate than my regular recipe.
2 cups GF Baking Mix
1 Tablespoon Sugar
1/2 teaspoon Salt
1 cup cold Butter
2 Egg Yolks
1/3 cup Ice Water (divided)
Cube the butter and place it in the freezer for 15 minutes before starting. (The butter should be very cold but not frozen.)
Whisk the Egg Yolks with 3 tablespoons of ice-cold water.
Whisk the Flour, Sugar, and Salt together in a mixing bowl.
Add the cubed Butter to the flour mix.
Toss to coat.
Blend on low speed with a stand mixer till butter resembles some larger (1/2 a walnut size) and some pea-size chunks.
Slowly pour the Egg/Water mixture into Flour/Butter Chunks as the mixer continues mixing on low speed.
The mixture should hold together and have no areas of dried flour.
If not, slowly add additional Iced Water 1 Tablespoon at a time, till the crust dough holds together.
Remove the mixture from the bowl.
Divide into 2 portions.
Wrap tightly with plastic wrap.
Refrigerate for at least 30 minutes.
To roll the dough, place the dough ball on a floured piece of parchment and roll with a floured rolling pin till the dough is large enough to fit in your pie pan.