This gluten-free crust is sweet and buttery, evocative of a shortbread biscuit, with a sandy texture and deep toffee flavour from the brown sugar.
This crust’s borders remain crisp, while the middle softens slightly under the pie filling to form a sliceable, sugary shortbread cookie crust.
When producing this recipe, the F&W test kitchen tried numerous gluten-free flour blends and chose King Arthur for its tenderness, even browning, and tasty inclusion of sorghum flour.
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In a food processor, blend flour, brown sugar, and salt until well incorporated, about 3 pulses. Add the butter and pulse 10 to 12 times, or until the mixture resembles small peas. Add 1 tablespoon ice water gradually, pulsing 6 to 8 times until evenly blended.
Spread the crust evenly into the bottom and up the sides of a 9-inch pie plate that has been lightly oiled (with cooking spray). Press the crust firmly into the bottom and up the edges of the pan using the floured bottom of a metal measuring cup.
Freeze, uncovered, for at least 20 minutes and up to 1 day (24 hours).
Preheat the oven to 350 degrees Fahrenheit. 22 to 26 minutes in a preheated oven, bake the crust until golden. Take the pan out of the oven. Allow 30 minutes to cool completely on a wire rack.
Crust can be made ahead of time and stored, covered, at room temperature for up to 2 days.
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