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1
Mix dry ingredients together in a medium bowl.
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2
Cut in the shortening using a pastry blender or 2 knives until it looks like small peas.
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3
Add water, 1 tablespoon at a time, mixing it in with a fork, until the dough leaves the sides of the bowl.
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4
Theres a wide range on the water amount because humidity affects gluten free flours greatly.
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5
Ive had times when I only need 6 tablespoons of water and other times when Ive needed closer to 12.
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6
Form it into two equal sized balls.
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7
Flatten each into a disc using your hands, wrap with plastic wrap and chill in the fridge for 30 minutes.
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8
Can you skip the chilling?
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9
Yes, and I have on many occasions but it does make it easier to work with if you chill it.
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10
If youre making a lattice top please chill it first before working with it.
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11
Roll out the dough as you normally would with any pie crust (be sure to use gluten free flour to flour your surface of course).
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12
My no-fail way to roll out pastry dough: lay a sheet of plastic wrap down on the work surface, place one disc of dough in the center and then cover with another sheet of plastic wrap (youll need 2 sheets to make it big enough to roll out).
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13
Then roll it out with a rolling pin.
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14
Peel the top layer of plastic wrap off.
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15
Next, lift the entire thing up, plastic wrap and all, and place it face down in the pie plate.
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16
I know it sounds tricky but its really not because this crust doesnt fall apart any more than a gluten crust falls apart.
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17
If you lose a little piece its easy to repair.
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18
Then, simply, and carefully, pull off the plastic.
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19
Do the same with your top layer after adding your pie filling.
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20
Bake according to your filling recipes directions.
