Directions

1. 1. In a large bowl, whisk together the Oat Flour Blend, sugar, and salt. Add the cold, cubed butter on top. Using a pastry cutter, food processor, or your hands, cut or pulse the butter into the dry ingredients until the mixture resembles coarse meal. You’re looking for pea-sized bits of flour-coated butter— a few larger pieces are okay.
2. 2. Drizzle the cold water over the surface of the flour mixture, 1 tablespoon at a time, stirring after each addition. Stop adding water when the dough comes together easily and forms large clumps. The dough should feel moist and slightly sticky but not overly wet. Avoid adding more water than necessary — about 1/4 cup (60 ml) is usually enough.
3. 3. Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough together into a ball, being careful not to overwork it. If the dough feels too dry or crumbly, dip your fingers in cold water and continue bringing it together. If it feels too sticky, sprinkle on a little more flour and keep working it gently.
4. 4. Using a sharp knife or bench scraper, divide the dough in half. Shape each half into a 1-inch-thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
5. 5. After chilling, the dough is ready to roll out and use in your pie recipe.
6. 6. Tip: When rolling out the chilled pie dough, let it sit at room temperature for 5–10 minutes to soften slightly. Use gentle pressure with your rolling pin, starting from the center and working outward in all directions. Turn the dough between rolls to keep it even, and smooth out any cracks along the edges. Lightly flour your work surface, rolling pin, and hands to make rolling easier.
7. 7. Enjoy your Gluten-Free Pie Crust!