Creating a perfect gluten-free crust can be daunting but the key to achieving those tender flakes we all dream of is simple: Never rush your dough.
Gluten-free pie doughs can be harder to work with than conventional ones. Gluten-free flours are more absorbent, leading to stickier doughs that can be harder to roll out.
To keep the dough cold after mixing, chill it for at least an hour. This is vital for helping gluten-free dough maintain its structure during baking.
After chilling, let the dough rest for around 10 minutes to make it easier to roll. This technique can ensure a better result.
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