So far, THE BEST pie crust recipe I have had success making and enjoying. It’s got the right consistency. The taste is perfect. I give it tiny tweaks and eat it with both sweet and savory dishes.

This is a kitchen Aid recipe! Before I begin, I actually spray my Kitchen Aid mixing bowl with non stick cooking spray. I start by placing the dry ingredients in the mixer bowl. This includes the BYLM flour blend plus sugar, the additional xanthan gum and salt. Obviously you can use your own gluten free flour blend. To be honest, I have not tried the cup for cup gluten free flours for this recipe but I’m sure they would work. I’d love any feedback if you do try it out with other flour blends.

Using the whisk attachment, gently blend your dry ingredients on a low setting until blended well.

Next, Cut in cold butter and chilled shortening with a fork. turn on the mixer again on low until the mixture resembles course crumbs. In a separate small bowl add the egg, cold water and apple cider vinegar. Slowly add this egg mixture to the dry ingredients while the blender is running on low. Mix until just blended. It should form a doughy consistency. Shape this into a ball, wrap in plastic wrap and place in the refrigerator to chill. Its a good idea to allow 2-4 hours if possible or leave it overnight.

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe. Cook as you would a normal Pillsbury pie crust.

I love that I can double the recipe and freeze extra pie crust for future goodies.