2 1/2 T ice water
1 1/2 T sour cream
1 1/2 t apple cider vinegar
3/4 & 2/3 c gluten free flour (recommended using Cup 4 Cup for best taste)
1 1/2 t sugar
1/2 t salt
8 T unsalted butter, cut into small cubes and frozen for 10 min
Combine water, sour cream and vinegar in a small bowl. In a food processor process flour, sugar and salt together for a few seconds. Throw in butter and pulse about 10 times, until butter is about size of peas. Pour half of liquid mix in and pulse about 3 times until incorporated. Pour in rest and pulse until dough just comes together, about 6 times. Turn dough onto sheet of plastic wrap and flatten into a thick disk. Wrap tightly and refrigerate for at least 1 hour. Before rolling out let sit on counter 15 min so it is easier to work with. Place unwrapped disk between 2 large sheets of plastic wrap and roll out slightly larger than pie dish. Remove top paper and invert onto pie dish. Remove second paper. Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other. Wrap loosely with plastic wrap and place in freezer 15 min to 1 hour until chilled and firm. Fill and bake according to directions. Makes 1 single pie crust.