A nice, thick, flaky gluten-free pie crust coming your way....
Gluten-Free Pie Crust - Gluten-Free Pantry Recipe
Makes 2 tick 9-inch pie crusts
1 bag Gluten-Free Pantry Perfect Pie Crust Mix
1/4 tsp. baking powder
2 T sugar
10 T cold butter
10 T cold shortening
2 eggs, beaten
2 T cold water
3 tsp. apple cider vinegar
Combine mix, baking powder and sugar.
Cut in the shortening and butter.
Combine eggs, water and vinegar.
Combine with the mix; and form into a ball (or 2 balls, one for each crust).
Refrigerate for 1 hour.
Then, roll out the crusts between two pieces of waxed paper.
Refrigerate again for about 10 minutes.
Invert into a pie crust and flute the edges.
Fill the pie, and use a crumble topping (using more GF flour), if desired. Or, use the second pie crust on the top.
Bake the pie at 350 for about 45 minutes, until done.
We also made a pumpkin pie!