Gluten-Free Pantry, Perfect Pie Crust Mix, 16 oz (454 g)

Entire bag of mix makes four 8-inch crusts or equivalent.

Perfect Pie Crust

Entire bag perfect pie of mix
¼ tsp baking powder
2 tbsp sugar (optional)
10 tbsp cold, unsalted butter*, in small pieces
10 tbsp butter-flavored vegetable shortening, in small pieces
2 eggs, beaten
2 tbsp cold water
3 tsp cider vinegar

Combine mix, baking powder and sugar. Cut in butter and shortening until pieces are the size of large peas. Combine egg, water and vinegar. Combine with mix. Form into a ball. Chill 1 hour. Divide dough in half. Refrigerate or freeze one portion for later use and roll remaining dough into two 8-inch circles between 2 layers of plastic wrap. Transfer each circle to an 8-inch pie pan. If making unfilled crust, prick bottom and bake at 425 ºF for 12-15 minutes. Cool before filling. For all other single or double crust pies, follow recipe instructions.

Favorite Apple Pie Filling (for a double-crust pie):

6 cups slice, peeled baking apples (Macintosh or Granny Smith apples)

2 tbsp orange or lemon juice, sprinkled over apple slices

Mix together and toss with apples:

1/3 cup firmly packed light brown

1/3 cup granulated sugar

2-3 tbsp rice flour

1 tsp cinnamon

Layer mixture into unbaked, 8-inch pie shell (do not prick the bottom). Cover the second pie crust. Seal and flute edges. Slit the top in several places. Cover edges with a band of aluminum foil. Set on a baking sheet and bake in a 425ºF oven for 40-45 minutes or until browned on top and juices begin to bubble through the slits. Cool before serving. Refrigerate leftovers.

*you may adapt the recipe to suit your needs by using an equal amount of substitute ingredient.