Pumpkin Pie Crust ((Gluten Free)) Recipe (with Video)

Preparation before baking
1. Preheat oven to 425 degrees.
2. Cube the butter and place it in the freezer for 15 minutes before starting.
3. Whisk the egg yolks with 3 tablespoons of the ice-cold water. Place in the fridge until ready.
4. Whisk the gluten free flour, sugar, and salt together.
5. Add the cubed butter into the flour mixture and coat butter.
6. With a stand mixer, use the paddle attachment and mix on low.
7. Keep mixing until mixture has large chunks and smaller chunks.
Combining and refrigerating the dough
1. Take the egg yolk/water mixture out of the fridge. Pour into the gluten free flour mixture.
2. Stir together on low speed until combined.
3. Add 1 Tablespoon more of ice water at a time and mix just until the mixture holds together. The dough should be just evenly moistened, but not overly wet.
4. Wrap dough tightly with plastic wrap. Refrigerate for at least 30 minutes.
Baking the pie
1. Fill with pie filling and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for another 40 minutes or until edges are golden brown.