Directions

Yield: two, 9-inch pie crusts; or one double crust (such as for apple pie)

In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment paper or plastic wrap. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake on lower rack in oven. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling by following pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Chef’s note: This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.

Variations:
Non-dairy: use 8 TBSP margarine and 8 tbsp shortening