Ingredients
- 1½ cups unsalted butter cold (divided)
- 2½ cups gluten-free all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons sea salt
- 1 teaspoon apple cider vinegar
- 1 large egg
- ½ to ¾ cup heavy cream very cold
Instructions
- Cut ¾ cup of butter into small pieces and refrigerate. Place the remaining ¾ cup of butter in the freezer for at least 2 hours.
- In a large bowl, whisk together the gluten-free flour, sugar, and salt. Grate the frozen butter into the flour mixture and toss to coat.
- Add the refrigerated butter pieces to the bowl, toss with the flour mixture, then mix in the apple cider vinegar.
- Whisk the egg with ⅓ of the heavy cream and add to the flour mixture. Gradually add more cream until the dough comes together but is not sticky. You may not need all the cream.
- Form the dough into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out the dough on a floured surface into a ¼-inch thick rectangle, then fold into thirds like a letter. Rotate and repeat the folding process two more times.
- Wrap the dough in plastic and refrigerate for at least 1 hour before using, or freeze for up to 3 months.