Gluten-free Savory Tart Crust

tart crustShown in Rustic Tomato Tart

{gluten free}

I haven’t tried this for a fruit pie, but use it for savory tarts.

 

 

What you need:

  • 1 1/2 c Bob’s Red Mill Sweet White Sorghum Flour
  • 1/2 tsp fleur de sel (or sea salt)
  • 1 stick butter
  • 2 tbs cold milk

What you do:

  • In mixing bowl combine flour and salt.
  • Cut in butter until mixture resembles coarse meal.
  • Slowly stir in milk, about 1/2 tbs at a time, until flour mixture is moist.
  • Place dough between two sheets of plastic wrap.
  • Using hands, form dough into solid flattened ball.
  • Roll to desired size.
  • Remove top wrap and invert into pie dish.

For unfilled crust: bake at 400° for 15 minutes.

For filled crust: bake at 400° for 10 minutes, reduce heat to 350° for 40 minutes.

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