After much experimentation, I found a better pie crust. This one is easier to roll out and is flakier. Watch out, though, for humidity levels. Just add more water if it's low, and less when it's high (one tablespoon at a time). This recipe will make two pie crusts.
Ingredients
2 cups gluten-free flour
1 tbsp. sugar (1/2 tbsp. for a savory dish)
1/4 tsp. xanthan gum
1/4 tsp. salt
8 tbsp. cold butter, cubed
4 tbsp. cold shortening, cubed
1 egg, slightly beaten, + 2 tbsp. water to start (see note above)
In a food processor, measure and mix all dry ingredients. Add butter and shortening and pulse until incorporated (do not over mix). Add egg mixture (use leftover to brush on the pie crust before baking) and pulse a few times more until it starts to come together. Turn out onto a lightly floured surface (I like to put down a sheet of cling wrap and gather the dough together using the edges to fold the dough over onto itself, kneading lightly). Cut in half and wrap each half separately in cling wrap, flattening into a disk. Refrigerate for at least 30 minutes. Then it's ready to use.
