Glutenfri pajskorpa

👩‍🍳 Gör så här

1. 1
   Pulse 1¼ cups (120 g) gluten-free oat flour, ½ cup (78 g) all-purpose gluten-free flour such as King Arthur, plus more for dusting, ½ cup (100 g) granulated sugar, ½ tsp. fine sea salt, and ⅛ tsp. baking soda in the bowl of a food processor until combined. Add 8 Tbsp. (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes and 2 oz. cream cheese, cut into small pieces and chilled in freezer for 10 minutes and pulse just until they form pea-size pieces.
2. 2
   Whisk 1 large egg and 1 tsp. vanilla extract in a small bowl to combine. With the machine running, add egg mixture to dry ingredients and process until the dough just begins to hold together, about 10 seconds.
3. 3
   Turn out dough onto a work surface and push any crumbly bits together to form a rough ball. Knead a few times to combine, then divide dough ball in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
4. 4
   Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a ⅛"-thick round, gently reshaping and rotating the dough as you go to make sure it’s not sticking and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled-out dough, gently slide your hand under parchment paper, and turn upright. Remove parchment paper, then fit dough into pie pan and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe. Do Ahead: Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using. Pies made with this dough are best served the day they’re baked.  Editor’s note: This recipe was first printed in November 2015 as ‘Gluten-Free Multi-Purpose Sweet Pastry Dough.’ Head this way for more of our best gluten-free recipes for Thanksgiving →