This is a great no blind bake crust to use for pies or Quiche or tarts! Simply substitute gluten free flour if needed. The butter can also be substituted for a non dairy fat such as shortening or a vegan butter (I love Earth Balance)
1 stick of cold butter (non dairy can be subbed and should be frozen due to softness)
1 1/2 cp. flour (GF flour can be subbed)
1-3 tbsp. ice-cold water
1 tsp. apple cider vinegar
1 pinch salt
Cut the butter (or non dairy sub) into cubes. Add cubed butter to flour salt mixture. Using a fork, dough blender or food processor, blend butter and flour mix until the mix resembles peas. Add vinegar then ice water 1 tbsp. at a time, mixing with hands or spoon until dough forms. Split the dough into two equal sized spheres, then smash into a disc. Put the dough into the fridge for 30 minutes (or the freezer for about 15mins.). Roll dough out onto lightly floured surface with floured rolling pin. Use water to patch up any cracked sides, transfer rolled dough into pie pan when ready.
Double or triple this recipe to have pie crusts on hand for future use. Simply divide the dough into equal parts spheres, smash into disc and wrap in plastic wrap or freezer bags. Keep in freezer for up to 6 months!