3/4 cup Shipetaukin Chickpea Flour
3/4 cup GF all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/4 cup sour cream
1 stick (8 tbsp) of butter cut up and chilled
1) In a large mixing bowl whisk together flour, baking powder and salt. Add in butter, toss to coat it in the dry ingredients. Squish the butter chunks with your hands.
2) Mix in the sour cream, moistening the dry ingredients. Dough should be shaggy.
3) Knead the dough with your hands until it comes together. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
4) Grease a pie plate and set aside.
5) Turn out chilled dough onto parchment paper. Roll out dough into a 12 inch round, less than 1/2 inch thick. Place dough into the pie plate and trim any rough edges. Crimp edges all the way around, and poke the bottom with a fork. Chill and use later, or par bake.
To Par Bake:
1) Preheat your oven to 375.
2) Place parchment paper over pie crust and cover with pie weights or dried beans.
3) Bake in the center of a preheated oven until golden brown; about 10 minutes. Allow the crust to cool before continuing with your pie recipe.
Chickpea flour creates a less sticky dough, so you don’t need a lot of extra flour (if any!) for rolling it out.
If your dough ends up being too dry, you can add cold water by the tablespoon as needed.
