Ingredients

• 1 1/2 cups gluten free all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup chilled, unsalted butter this needs to be cut in 3/4 inch pieces
• 6 tablespoons chilled sour cream

Directions

Blend flour, sugar and salt in large bowl of a heavy-duty mixer fitted with whisk attachment. Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes. Add sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball;flatten into 6-inch diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours.(can be made a day ahead, keep refrigerated. Let soften slighty before rolling out)
This makes enough for one tart or a single crust pie.