Basic pie dough

One bag makes 2 double pie crusts,or 4 galettes 

This light and flaky crust is not only easy to make but also easy to handle & roll. 

It is very forgiving as there’s no concerns of overworking gluten here.

Thanks to the combination of starches & rice flour, it comes together so nicely that (unless it’s a sweltering hot day *) it can be rolled out immediately once made, without chilling.

With a few extra small steps it also makes a rough puff pastry! 

One bag makes 2 double pie crusts, or 4 galettes 

Recipe for 1/2 bag (1 x double pie crust or 2 galettes)

Ingredients:

280 g (2 cups) Pastry & Pasta Mix

150 g salted butter (1/2 cup plus 3 tbsp) 

1/4 cup granulated sugar (for sweet pie dough) 

80 g (6 -7 tbsp) ice cold water*

2 tsp apple cider or white vinegar 

Directions:

1. Empty flour into a food processor or standup mixer with a paddle attachment. Add cubed butter. Now add sugar if using, depending on recipe. 

2. Blend until butter is broken down & mix is still coarse in texture. (Can also be made by hand. Simply rub butter into the flour with fingertips, 2 knives or a pastry cutter. (See more in Pear Galette recipe.) 

3. Add in vinegar & water, process or mix again until dough starts to come together in a ball.

4. Transfer to a countertop & bring together by kneading until a smooth ball forms and there’s no loose flour. 

5. Divide in 2. Roll immediately, no need to chill, even when doing a lattice design! 

6. Ensure the countertop is well floured & rotate around to prevent dough from sticking. Use for desired recipes. Wrap & refrigerate or freeze leftovers. Dough will keep in fridge for a week and at least 6 months frozen. 

Notes:

This pack contains 600 g flour. A full recipe uses 560 g hence I added 40 g more to this pack for dusting or if additional flour is required.

• All plant-based butters behave differently. I highly recommend freezing the cubed pieces for 5-10 minutes before adding to the flour. 

• If using a food processor. I like to layer my flour in first, then cubes of butter and top with sugar. 

• * To get your water icy cold simply submerge a few ice cubes in a small bowl of water and allow to sit a few minutes. You’ve now got very chilled water to work with. 

• 1 Cup of this mix is 140 g. I always recommend weighing any gluten free flours but if using cups here scoop the flour into the cup and then level off. 

• If using a paddle attachment & stand up mixer, add the cubed butter to the flour and mix through for about 30 seconds on low speed or until butter is pea sized. Then add in water and vinegar. Mix will be crumbly at first but then magically comes together in a ball. This is the perfect way of using the full pack at once.

Larger Batch:

Using a food processor is my favorite way to make this pie dough, and depending on the size of your machine, then you may get the whole pack in. However, the other option is to use a stand mixer.

Recipe for a full bag

1 pack Gusto Pastry & Pasta Mix

300 g Cold cubes butter

1/2 cup sugar (for sweet pie dough)

160 g (3/4 cup) ice cold water

1 tbsp vinegar

Directions:

1. Cube the cold butter into small pea-size pieces.

2. Empty the flour into the bowl of the stand mixer. Add the flour & sugar if using.

3. Using a paddle attachment allow the mix to run for about 30 seconds to 1 minute to combine.

4. Add the water & vinegar and on low speed allow the mix to come together & form a ball.

5. Give the dough a gentle knead on the countertop to smoothen. Divide into portions of 3 or 4.