I got this recipe from a friend, it was her grandmother's. It is the only pie crust recipe I have made for nearly two decades. Thankfully, it is just as fabulous as I remember, even without the gluten and the casein!
2 1/2 cups GF Flour Blend
1/2 tsp. salt
3/4 cup palm shortening
1 egg, beaten, with cold water added to make 3/4 cup liquid
Whisk together the dry ingredients. Cut in shortening until mixture resembles small crumbs. Add egg mixture all at once to crumb mixture. Stir with fork until large clumps form and dough pulls away from the sides of the bowl. (If the mixture is too wet, add more flour blend a tablespoon at a time until the right consistency is reached.) Divide dough in half. Save one half for later by wrapping in plastic and storing in the refrigerator or freezer.
If using High Protein Blend for your pie crust, turn half the dough onto a rice floured surface and knead a few times so that it feels very much like "regular" pie crust dough. Proceed with the recipe as follows.
Turn half the dough out onto a sorghum or rice floured piece of waxed paper. Sprinkle sorghum or rice flour on top of the dough and roll into a circle just a bit larger than your pie plate. Center your pie plate on the dough. Carefully run your hand underneath the wax paper and quickly flip the pie plate over so the crust sags into the pie plate. Press the dough gently into the pie plate and carefully remove the waxed paper. Repair any tears in the dough by pressing the edges of the tears together with your finger. Trim the edges of the dough.
(For pictures of this process, see here.)
For a single crust, fold (or roll) edges underneath to make a double thickness of dough along the edges of the pie plate. Flute or crimp edges as desired (with the tines of a fork, or thumb and finger style).
To pre-bake your crust, generously prick the pastry with a fork to allow steam to escape. Bake at 425 degrees for about 20 minutes or until golden. Cool on a wire rack.
For a double crust, roll the top crust the same way as the bottom crust. Carefully slide your hand underneath the wax paper, and quickly flip the crust on top of the filling in the pie plate, doing your best to center the crust on top of the pie. Trim the edges, and either crimp with a fork to seal, or roll the edges underneath and flute with thumb and finger. Bake as directed in your pie recipe.
*This pie crust recipe leaves enough pastry left over for a tart. Roll your dough scraps to be a bit larger than a 9 or 10 inch tart pan. Flip the dough into the tart pan. Trim the edges to overhang slightly, then fold in to make a double thickness of dough along the sides of the tart pan. Freeze for later use.