Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1/4 cup (30g) almond flour
  • 1 tsp (5g) fine sea salt
  • 1 tbsp (8g) cane sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 cup (120g) gluten-free sourdough discard, chilled
  • 1-2 tbsp (15-30ml) ice-cold water

Instructions:

  1. Pulse the gluten-free flour, almond flour, salt, and sugar in a food processor. Add the chilled, cubed butter and pulse in short bursts until the mixture resembles coarse meal with pea-sized lumps of butter remaining.
  2. Add the chilled gluten-free sourdough discard and pulse until the dough just begins to clump together. If the dough is too dry, add ice-cold water one tablespoon at a time until it holds together when pressed.
  3. Form the dough into a flat disc, wrap tightly in plastic, and refrigerate for at least 1 hour.
  4. Place the chilled dough disc between two sheets of parchment paper and roll from the center outward into a 12-inch circle.
  5. Carefully lift the dough into a greased 9-inch pie pan and press gently into the edges. For a blind bake, line with parchment and pie weights.
  6. Bake at 375°F (190°C) for 10-12 minutes until the edges are a light mahogany-color and the base feels set.