Pie Crust (gluten-free Recipe)

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1 ¼ cups Gluten-Free Flour Blend (see below)

1 tablespoon sugar

½ teaspoon xanthan gum

¼ teaspoon salt

¼ cup cold Land O Lakes® Butter cut into chunks

¼ cup cold shortening

1 large Land O Lakes® Egg

3 tablespoons cold water

¼ teaspoon apple cider vinegar

Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.
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.