Pie Crust
Makes 2 pie crusts

INGREDIENTS
1 box Pie Crust Mix
2/3 cup shortening or (1/3 cup butter, 1/3 cup shortening)
1 whole egg or egg substitute * (add ¼ tsp baking soda if using an egg substitute)
½ cup ice water
½ tsp gluten free vanilla
½ TBL apple cider vinegar
Tapioca or rice flour for rolling the dough

INSTRUCTIONS
Place Pie Crust Mix in a bowl.
Cut shortening into the dry mix with a dough cutter until you achieve pea size pieces.
Lightly whip egg (or egg substitute), water, vanilla and apple cider vinegar together.
Pour on top of the mixture working it in with a spoon or fork. The dough will be sticky.
Place dough in plastic wrap and refrigerate for at least 2 hours. For best results, keep in the refrigerator overnight. It will roll out just like a wheat crust.
Preheat oven to 400°F to cook the crust without a filling. If filling the pie, follow the instructions for the filling.
Divide the dough in 2 balls. Flour board or parchment paper with tapioca flour. Roll ball in flour. Flatten out.
Roll 1 inch larger than the pie pan and about ¼ inch thick.
Gently lift the crust and place in the pie pan. If using parchment paper, place your hand underneath the parchment paper placing the pie pan over the top. Flip over. It should easily fall into the pie pan. Carefully remove the parchment paper. Repeat for the second crust.
Use a fork to poke holes in the bottom and the sides of the dough before baking. Bake for around 12-15 minutes. Do not over cook. Let cool and fill.