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1
Measure the water into a liquid measuring cup and place it in the freezer just while you are measuring and mixing the other ingredients.
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2
In a large bowl, whisk together the baking mix, salt, and xanthan gum.
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3
Then cut in the chilled shortening with a pastry cutter (do not use your hands).
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4
There should be lumps the size of peas in the dough; it is very important not to over mix the dough.
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5
Add the water a small amount at a time, tossing lightly with a fork to mix just until the dough begins to come together.
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6
Dump the dough out onto plastic wrap and wrap tightly.
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7
Press the dough into a ball, then flatten it into a disk.
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8
Double wrap the dough and let it chill for at least 30 minutes.
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9
Remove the chilled dough from the refrigerator and roll it out between 2 sheets of parchment paper (or on a floured pastry cloth), rolling from the middle in one direction only and turning an eighth of a turn with each roll, until the dough is 1/8 inch thick and a large enough circle to fit a 9-inch pie plate.
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10
Remove the parchment paper and press the dough into a 9-inch pie plate.
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11
If the dough cracks, just press it back together with your fingers.
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12
Crimp the edges and use according to your recipes instructions.
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13
Store the unbaked pie crust, tightly wrapped and frozen, for up to 2 months.
