Orly's Gluten Free Quiche Crust
Makes 1 - 9 inch (23 cm) pie crust
1 1/4 cups (170 grams) Sydney Blend
1/2 teaspoon salt
1 teaspoon granulated white sugar
1/2 cup (113 grams) cold unsalted butter, diced
3 tablespoons cold water
Extra Sydney Blend for rolling
Preheat: the oven to 450 degrees F . Heavily grease a tart or pie tin with butter or oil.
Mix: In a food processor, place the Sydney Blend, salt, and sugar and process until combined. Add the cold butter and process until the mixture is crumbly. Pour the ice water, gradually, through the feed tube, and process (pulse) just until the dough is moistened and starts to clump together. Turn the dough out onto your counter and gather into a ball. Flatten into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for about 20 minutes, or until firm enough to roll out.
Shape: On a surface lightly floured with Sydney Blend, roll out the pastry to fit a 8 or 9 inch (20 to 23 cm) pie pan. Keep adding flour to your surface and the tops of your dough to prevent the pastry from sticking to the counter. To ensure uniform thickness, keep lifting up and turning the pastry as you roll from the center outwards. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, and unroll onto the top of your pie pan. Lightly press the pastry onto the bottom and up the sides of the pan. Trim and flute the edges of the pastry.
Bake: Use a fork to poke holes in the bottom of your pie crust to prevent it from bubbling in the oven. Bake for 8 minutes. This will help keep the crust crispier when you add the filling. Remove from the oven.