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Pie Crust: 1 package Bob’s Red Mill gluten free pie crust mix. 12 tbsp butter, cold. 4 tbsp shortening, cold. 6 tbsp ice water. Pour 1 bag gluten free pie crust mix into a food processor. Add butter and shortening, cut into pieces. Pulse 10 times, 1 second per pulse. Pour mixture into a bowl. Sprinkle with ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed. Divide dough in half and flatten discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from the refrigerator roll into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert dough and press into a 9-inch pie pan. Remove plastic wrap. For single crust pies: add filling to pie shell. Trim and flute edges. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust. Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting. Notes: if preferred, can use all butter or all shortening. To prepare without a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand. Store in a cool, dry place.
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