Art of the
Pie Crust
PREP TIME
10 min
3 ½ cups Kate’s Art of the Pie
Gluten-Free Flour Blend
1 ½ teaspoons xanthan gum
(optional)
½ teaspoon salt
8 tablespoons leaf lard, chilled and
cut into 8 pieces
8 tablespoons butter, chilled and
cut into small pieces
2 eggs, beaten
2 tablespoons apple cider vinegar
1. Chill the work bowl and blade of a
food processor. In the food processor,
combine the flour blend, xanthan
gum (if using), salt, lard and butter.
2. Pulse 15 to 20 times.
3. Add the beaten eggs and vinegar
and pulse about 15 times more.
Remove the dough from the work
bowl and quickly gather it all
together into a ball.
4. Divide the dough into two disks
and cover each with plastic wrap.
Use immediately.
ROLLING OUT DOUGH
1. Place a large piece of plastic wrap
on the counter and sprinkle it with a
tablespoon or so of sweet rice flour.
2. Place one disk of dough on plastic
wrap. Sprinkle more flour on top of
the dough and cover with a second
large piece of plastic wrap.
3. Roll out the dough quickly. As you
roll, lift the plastic wrap from the
dough occasionally and place it back
down loosely. Flip the dough over and
continue rolling, occasionally lifting
the plastic wrap from this second
side, too.
4. When the dough is about 1 inch
larger than your pie pan, carefully
and slowly remove the upper piece
of plastic wrap.
