Gluten-Free Single-Crust Pie Dough

Ingredients

• 3 tablespoon sice water
• 1 1/2 tablespoon ssour cream
• 1 1/2 teaspoon srice vinegar
• 6 1/2 ounce s (184 grams1/3/4 cup plus 2/3 cup) recipe
• 1 1/2 teaspoon ssugar
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 8 tablespoon sunsalted butter , cut into 1/4-inch piece sand frozen for 10 to 15 minutes

Instructions

1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.
2. Pour sour cream mixture over flour mixture and pulse until dough comes together in large pieces around blade, about 20 pulses.
3. Turn dough onto sheet of plastic wrap and flatten into 5 inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Before rolling out dough, let it sit on counter to soften slightly, about 30 minutes. (Dough cannot be frozen.)
4. Roll dough into 12 inch circle between 2 large sheets of plastic wrap.
5. Remove top plastic, gently invert dough over 9 inch pie plate, and ease dough into plate.
6. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie plate.
7. Tuck overhanging dough under itself to be flush with edge of pie plate.
8. Crimp dough evenly around edge using your fingers.
9. Cover loosely with plastic and freeze until chilled, about 15 minutes.
10. Adjust oven rack to lower middle position and heat oven to 375 degrees. Bake crust until crisp and golden, 25 to 35 minutes, rotating pie plate halfway through baking. Remove crust from oven and let cool slightly. (Crust can be held at room temperature for up to 1 day before filling.)