1 1/4 cups gluten free flour ( i used a combination of brown rice, sorghum and tapioca flours)
1/8 tsp. sea salt
1/2 cup coconut oil – refrigerated until solid
1 tbsp. coconut sugar (optional)
3-4 Tbsp. cold water
Preheat oven to 375F
In a food processor add flour, salt, coconut oil and sugar.
Pulse ingredients until just combined.
Add in enough cold water until dough begins to form into a ball using the pulsing feature so that you don’t overwork the dough.
Roll the dough out between 2 sheets of parchment paper to 1/8″ thickness.
Using a cookie cutter, cut out dough to fit your tart pans. ( see video)
For Pumpkin Pie Recipe: pre-bake for 10 minutes before cooling and filling.
Makes 18-20 tarts