Gluten Free Pie Crust

2 ½ cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 tsp sugar
1 scant tsp salt
2 sticks butter, cut into cubes
½ cup ice water

Start with ingredients very well chilled—return to the fridge if it gets too warm during handling. Add the flour, sugar, and salt to the bowl of a food processor. Pulse once or twice to incorporate.

Add the butter and pulse briefly 8–10 times. Butter should not be ground too fine, leaving some larger chunks. While pulsing, add water in a steady stream. This should take no more than 15 or 20 seconds at most.

Pour mixture into a 1 gallon zip-top plastic bag and knead through the bag into a ball. Flatten into a 1" thick disc for a single crust pie, or cut ball roughly in half and flatten each half into a disk for a double crust pie.

Chill at least 1 hour prior to rolling out. Roll out on a lightly floured surface (rolling out on parchment or wax paper may make it easier to lift and handle). Use and bake as your pie recipe calls for it, covering with foil if crust browns too quickly.