Bob's Red Mill, Pie Crust Mix, Gluten Free, 16 oz (454 g)

• 1 Packet Bob's Red Mill® Gluten Free Pie Crust Mix
• 12 tablespoons butter, cold
• 4 tablespoons shortening, cold
• 6 tablespoons of ice water

Pour gluten-free pie crust mixture into 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 comes together. Add up to 2 tablespoons water if necessary.

Divide the dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.

Remove dough from refrigerator. Place in 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; Invert dough and press into 9-inch cake pan. Remove plastic wrap.

For single crust cakes: Add filling to dough.Trim and flute edges.

For double crust cakes: Add filling to dough. Roll second crust as directed above. Remove top layer of plastic wrap; Invert dough onto filled crust. Remove plastic wrap. Trim edges, press together, and flute. Lightly brush top crust with milk or egg and sprinkle with 2 teaspoons sugar (optional). Cut small slits in top crust.

Bake according to the pie recipe directions. If you don't bake both crusts, save the extra dough by wrapping it in plastic wrap, sealing the plastic bag, and storing it in the freezer. The day before you use the dough, transfer it to the refrigerator. Remove it from the bag, but keep it in the plastic while thawing.

NOTES: If preferred, use all the butter or all the shortening.To make without a food processor, cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse sand.