Gluten-Free Pie Crust - The last Pie Crust Recipe You Will Ever Need

Sift and/or mix dry ingredients.

With a pastry blender, work Crisco into the flour. Mix until it resembles coarse corn meal.

Make a well n the centre. Pour in the remaining ingredients.

Mix and fold with a fork/pastry blender until the mixture leaves the sides of the bowl to form a ball (you may have to sprinkle in ore flour to get the right consistency).

Scrape the bowl and make a ball. Then cover and chill for a least 2 hours.

GF-Rolling Instructions: Cut ball into four quarters. Re-refrigerate the unused dough.

Shape samller dough into a ball (do not over handle).

Place between two sheets of plastic wrap. Squash into a thick circle with your hands. The roll with rolling pin to a thin 8-10 inch circle.

Gently peel away top plastic wrap layer and set aside.

Place the pie crust into a pie pan, plastic wrap side up, and secure to shape of pan.

Gently peel away second plastic wrap.

Pour in pie filling for double crusted pies, or bake at 425F for 12-15 minutes for single crusted pies.

Repeat rolling process for double-crusted pie tops. Gently press the two dough pieces together to seal filling into the pie.

Use a pastry brush to coat top with egg wash (do not skip this step).

Poke holes in the top with a fork/knife.

Bake pie for 45 minutes at 350F.

** Dough and finished un-baked pies can be frozen for up six months