GF PIE PASTRY

Directions

Place butter and shortening in freezer for 30 minutes before making pie pastry. In the bowl of a food processor place GGFG baking mx, zanthum gum, and salt. Pulse 6 times. Cut butter and shortening in pieces, with food processor running on low, drop butter and shortening in processor bowl, then drop in egg. Follow with 3 T. iced water. If pie pastry comes together in a ball, it is done, if not add more iced water by the tablespoon until it forms a ball of dough. Divide it into two parts and put in a plastic bag. You can use the pie pastry now, or freeze it for later. If using now, put one part on a piece of parchment paper lightly dusted with baking mix and cover with another dusted piece of parchment paper and roll into a 12-14 " circle. Remove top piece of parchment paper, then invert pie pastry into pie pan, pressing into pan. If it tears, just pat it back together. For a prebaked crust, brush crust with milk or egg white and dust 1/4 c. sugar over all. Crimp the edges, then cover with foil, put in dry beans and bake in an oven preheated to 425F for about 10-15 minutes or until golden brown. Cool before using. If you are making a two crust pie, after you have sugared bottom crust, pour in filling, cut a vent in top crust or use cookie cutter to make design in top crust, then place on pie. Roll edges under, brush top with milk or egg whites, then using 1/4 c. sugar, sprinkle sugar over top of pie. Crimp edges. Bake according to recipe. Cool before serving to thicken juices. Serve warm or cold.