Gluten-Free Pie Crust

Directions

1. Two different methods can be used to make this crust. Method #1 is quicker and results in a crust that is easier to crimp resulting in a more attractive pie. Method #2 requires a little more patience in getting the dough to hold together, but results in a flakier crust. Both work well and result in a delicious pie crust!
2. Method #1 - Manual Version
3. Blend together flour mix and salt. Cut in butter and shortening using two forks or a pastry blender until the size of lima beans. Beat egg in a small bowl with a fork; add vinegar and water. Stir into flour, forming a ball. Knead a bit in the bowl to hold together.
4. Cover and chill for 1 hour (or more).
5. Divide dough in half and roll out between 2 pieces of waxed paper. Peel off paper and place crust in 9-inch pie plate.
6. Fill pie shell with desired filling; place remaining crust over top. Use a fork to seal edges of pie. Bake as pie recipe directs.
7. For a baked crust (to fill later), pierce sides and bottom of crust with fork. Bake at 400°F for 10 to 12 minutes or until slightly browned. Fill with desired pie filling.
8. Method #2 - Stand Mixer Version
9. Blend together flour mix and salt in a large mixer bowl. Add butter and shortening and beat with mixer. Add egg, vinegar and water. Mix until the dough forms a ball. Knead a bit to hold together, if necessary.
10. Cover and chill for 1 hour (or more).
11. Divide dough in half and roll out between 2 pieces of waxed paper. Peel off paper and place crust in 9-inch pie plate.
12. Fill pie shell with desired filling; place remaining crust over top. Use a fork to seal edges of pie. Bake as pie recipe directs.
13. For a baked crust (to fill later), pierce sides and bottom of crust with fork. Bake at 400°F for 10 to 12 minutes or until slightly browned. Fill with desired pie filling.