Galette & Hand Pie Dough

This recipe works especially well with pastries like hand pies and galettes, which require handling but do not need as much structure as a regular pie. If you are looking to make a pie crust in a pie plate, eliminate ½ tablespoon of water and 1 tablespoon of butter.

5 from 3 votes

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Galette & Hand Pie Dough

Prep Time15 mins

Chill Time1 hr

Course: Dessert

Cuisine: American

Servings: 1 Gallette or 4-6 Hand Pies

Calories: 1388kcal

Author: Annie DeVries

Ingredients

• ▢ 3 tablespoons ice water
• ▢ 1 tablespoon full fat Greek yogurt
• ▢ 1 teaspoon gluten-free rice vinegar
• ▢ 6½ ounces gluten-free flour blend suggested flour blend below
• ▢ 2 teaspoons granulated sugar
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon xanthan gum
• ▢ 8 tablespoons chilled unsalted butter cut into ¼-inch pieces

Instructions

• ▢
  In a small bowl, stir together the ice water, yogurt, and vinegar. Set aside.
• ▢
  In a medium bowl, whisk together the flour, sugar, salt, and xanthan gum. Using a pastry blender, gradually cut the butter into the flour mixture. Pour in half of the yogurt mixture and gently incorporate. Add the remaining yogurt mixture and use your hands to combine. Shape the dough into a soft ball and cover with plastic wrap. Refrigerate for at least 1 hour before rolling out.
• ▢
  When ready to roll out, set the dough on the counter and allow it to soften slightly (about 10 minutes). Place between sheets of plastic wrap or parchment paper to roll out.
• ▢
  Suggested Flour Blend: Combine the following: 3¼ cups white rice flour, 2½ cups brown rice flour, 1½ cups sorghum flour, 1 cup potato starch, and 1 cup tapioca starch.

Nutrition

Nutrition Facts

Galette & Hand Pie Dough

Amount Per Serving

Calories 1388 Calories from Fat 864

% Daily Value*

Fat 96g148%

Saturated Fat 57g285%

Cholesterol 241mg80%

Sodium 1204mg50%

Carbohydrates 127g42%

Fiber 17g68%

Sugar 14g16%

Protein 19g38%

Vitamin A 2800IU56%

Calcium 152mg15%

Iron 5.9mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Stephen DeVries

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