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Stop struggling with crumbling dough. Our vodka-trick technique and secret flour blend yield a tender, flaky pie crust every single time.
📑 Table of Contents
Conquering the Gluten-Free Pastry Challenge
The lack of gluten makes traditional pastry fragile. The solution? Keep it COLD and handle it gently.
The Vodka Trick
Replace half the water in your recipe with cold vodka. Alcohol doesn't promote tough gluten formation (even in GF flours, over-hydration can be gummy) and it evaporates in the oven, leaving flaky layers behind.
Rolling Out
Never roll GF dough on a floured surface alone. Roll it between two sheets of parchment paper or plastic wrap to prevent sticking and breaking.
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