Pie Crust (Gluten-Free Recipe)

STEP 1

Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

STEP 2

Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.

STEP 3

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe.