1. Make the Slurry

• In a small bowl, combine the cold water and 1/3 cup gluten-free flour.
• Whisk or stir until well blended and evenly combined.
• Set aside while you prepare the dough.

2. Combine the Dry Ingredients

• In a food processor, combine 2 cups gluten-free flour, the shortening, sugar, and salt.
• Pulse briefly to combine. The mixture will still have clumps—this is normal!
• Alternatively, you can use a pastry blender to cut the shortening into the dry ingredients.

3. Add the Slurry

• Pour the prepared slurry over the pie dough mixture.
• Pulse to combine until the dough starts to come together. It will be quite sticky—don’t add extra flour!

4. Shape the Dough

• Sprinkle about 1 tablespoon of gluten-free flour onto your countertop.
• Scoop the dough onto the floured surface.
• Use your hands to gently shape the dough into a ball.

5. Divide the Dough

• Use a knife to divide the dough in half.
• Shape each half into a disc.
• If not baking right away, wrap each disc in plastic wrap and chill or freeze.
• To use later, thaw and bring to room temperature before rolling out.

6. Roll Out the Dough

• Place one disc between two large sheets of parchment paper.
• Roll out into a 9-10 inch circle, about the size of your pie pan.
• Remove the top sheet of parchment.
• Place your pie pan face down onto the rolled-out dough, then carefully flip the pan right side up.

7. Crimp the Edges

• Adjust the crust so it is evenly placed in the pan.
• Gently patch any cracks with your fingers.
• Even out the border of the crust, then crimp the edges.
• I like to use two fingers from one hand in a pinching shape and one finger from the other hand to create a pretty edge.

8. Bake

• Follow the baking directions for your specific pie recipe.
• Fill with pie filling and bake, or blind bake the crust if directed.