Orly's Gluten Free Pie Crust
1 1/4 cups (175 grams) Blends by Orly Sydney Blend
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into chunks
1/8 cup (30ml) ice water
Preheat oven to 350 F. Make sweet pastry. Combine flour, salt, sugar and cold diced butter and mix on low speed until yielding a breadcrumb consistency. Pour 1/8 cup (30 ml) water in a slow, steady stream, until the dough just holds together when pinched. Roll the pastry up and flatten out. Wrap in cling and refrigerate until dough becomes cold.
Flour the surface of the chilled sweet pasty and roll out between two pieces of silicon paper to 2.5mm. Using your rolling pin, flour the outside of the pin and carefully roll the dough over a pie tin. If the dough breaks, you can use your hands to piece it back together. Leave pie crust in the fridge while you make your pie filling.
Remove the chilled pastry crust from the refrigerator. Use a fork to poke holes in the base of the pie crust to prevent it from bubbling in the oven. If you just want to par-bake the crust to fill at a later time, bake the crust for 8-10 minutes. Remove from oven and place on a wire rack to cool. Keep in the fridge until ready to fill. When you are ready to fill the crust, pour your pie filling into the shell. Bake for about 45 minutes, or until the filling is just set and a toothpick inserted into the center of the pie comes out clean. Remove from oven and place on a wire rack to cool.