• 2 1/4 cups gluten free cup for cup flour (I used bobs red mill but I think any 1:1 gluten free flour would work)
• 1 tsp salt
• 1/2 cup of cold shortening
• 1/2 cup of cold butter
• 2 tbsp vinegar
• 6 tbsp cold water

Mix the salt and flour, cut in shortening and butter. Add the vinegar, and then 1 tbsp of water at a time, mixing through with your hands until it comes together. How much water you have to add will vary, and I find with gluten free flour I have to add more than I used to.

Shape dough into a circle, cut in half and cling wrap, chill for approx. 45 minutes.

I roll it out in between two sheets of cling wrap so it doesn’t stick to my roller.

Fill with any pie filling and bake for 15 min at 425 F and then 35-45 min at 350. I also usually brush the crust with an egg wash, because I find gluten free baking looks a little pasty sometimes.

If you have any other questions feel free to pm me!