Gluten-Free Pie Crust

Ingredients

• 1¼ cups (120 g) gluten-free oat flour
• ½ cup (78 g) all-purpose gluten-free flour (such as King Arthur), plus more for surface
• ½ cup (100 g) granulated sugar
• ½ tsp. fine sea salt
• ⅛ tsp. baking soda
• 8 Tbsp. (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes
• 2 oz. cream cheese, cut into small pieces and chilled in freezer for 10 minutes
• 1 large egg
• 1 tsp. vanilla extract

Steps

1. In the food processor bowl, 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 together until combined. Put in 8 Tbsp. (1 stick) unsalted butter in small pieces, chilled in the freezer for 10 minutes, and 2 oz. cream cheese in small pieces, chilled in the freezer for 10 minutes. Pulse only until pea-size pieces form.
2. Whisk 1 large egg with 1 tsp. vanilla extract in a small bowl. Keep the processor running while adding this egg mixture to the dry ingredients, and process just until the dough starts holding together, about 10 seconds.
3. Tip the dough onto a work surface and press loose crumbs together into a rough ball. Knead a few times to combine. Divide the ball in half and flatten into 2 smooth-edged disks. Wrap with plastic and refrigerate until very firm, at least 2 hours or up to 3 days.
4. Dust a large sheet of parchment and the rolling pin with all-purpose gluten-free flour. Take one disk out of the refrigerator and roll it on the parchment to a ⅛"-thick round. Gently reshape and rotate while rolling to prevent sticking, adding more GF flour underneath when needed. If it gets too soft or sticky, slide the parchment with the dough onto a baking sheet and freeze until firm, about 10 minutes. Place an inverted 9" pie plate over the rolled dough, gently slip your hand beneath the parchment and turn the plate upright. Peel away the parchment, fit the dough into the pie pan and crimp the edges as desired. Freeze for 10 minutes before baking according to your pie or tart recipe. You may freeze the dough up to 3 months ahead; thaw overnight in the refrigerator before use. Pies made with it are best served on the day they are baked.