Celine's Perfect Pie Crust
This is the prefect flaky pie crust we use at Karma Baker bakery. The tricks are in the techniques. Use cold ingredients. Chilling the dry ingredients and the even the mixing blades is a big benefit to keeping the fats and flour mixing exactly right!
- 1 1/4 cups Karma Baker Organic Gluten Free Flour (or your own GF flour blend) -results will definitely vary tho
- 6 TBL Organic Palm Shortening
- 1 1/2 TBL Organic Vegan Butter
- 1/4 tsp Sea salt
- 3-5 TBL Ice Water
Chop the vegan butter into small cubes and freeze about 20 minutes.Measure out palm shortening and also store in the freezer until ready to use. Measure out your dry ingredients. And prepare a glass of ice water to measure out of as needed.
Using a food processor, pulse the dry ingredients with the fats for 10 seconds at a time, until it resembles wet sand. Add the ice water 1 TBL at a time and pulse until the dough just comes together. Do not over mix. You may not need all of the water. It depends on the weather. Dryer days need more water. Humid days... less.
Wrap the dough in plastic wrap and refrigerate at least 2 hours. Roll out as you like. A little tapioca starch on the rolling pin is always helpful. Enjoy! Please leave feedback and comments with your results! In Good Karma, Celine