Gluten-Free Pie Crust

Ingredients:

2 3/4 C Pamela's Gluten-Free Bread Mix

1/2 T Kosher Salt

3 oz Cold Unsalted butter (6 T)

3/4 C + 1 T Shortening

1/4 - 1/2 C Icy cold water

Directions:

Measure 2 3/4 C of flour into a large bowl. Mix in kosher salt. 

Cut in butter with pastry cutter until butters are about pea-size. 

Cut in Shortening in same manner. 

Cut in water until pastry dough can be formed into a ball. 

Wrap ball in cling wrap and refrigerate at least one hour. 

Roll out onto a floured Silpat before moving to desired baking dish. 

Fill and bake according to pie recipe directions. 

Yield: 1 thick 10-inch pie crush with some to spare or enough for one 9x13 baking dish. 

* My sister's recipe