Here is the full typed recipe!
1 lb or 3 1/4 cups gluten-free flour plus extra for rolling
1/2 lb unsalted butter
1/2 tsp baking powder
1 tsp sea salt
1/4 cup sugar (optional)
1/2 cup water
For the egg wash
1 egg yolk
2 tbsp heavy cream
Instructions
In a large mixing bowl mix together the flour, baking powder, sugar, and sea salt. Very thinly slice the butter into the flour mixture. You want thin flakes, this process mimics laminating as you would with croissant dough and creates a flakey dough. Make sure the flakes are covered in flour and press the butter into the flour, do not knead the dough. Slowly add the water and toss the dough adding more as it thickens. Press the water into the dough until it begins to form a ball. Break the dough in half, one batch makes enough for one full pie (top and bottom crust) Generously flour a sheet of parchment paper and roll out the dough out on the parchment paper. Liberally flour the dough as you roll. Gluten-free dough gets sticky so go slow. Push outwards with the rolling pin and press together the edges if they start to separate. Flip the dough onto a pie pan and press it into the shape you want, it's okay if it breaks a little we can cover our errors with the egg wash. Whisk together the heavy cream and egg yolk and brush over the crust. Using a fork poke holes in the dough so the crust doesn't warp. The gluten-free dough doesn't really shrink because it doesn't have gluten so no need for pie weights. Bake at 375 for 20-30 min depending on what kind of pie you're making. If you're doing a custard pie I like to pull it out after 10 minutes and go in with another egg wash, this helps keep the pie from getting soggy.
