Single Pie Crust

• 5 tablespoons cold water
• 2 cups Betsys Baking Mix
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2/3 cup organic palm fruit oil shortening, chilled

1. Measure the water into a liquid measuring cup and place it in the freezer just while you are measuring and mixing the other ingredients.
2. In a large bowl, whisk together the baking mix, salt, and xanthan gum.
3. Then cut in the chilled shortening with a pastry cutter (do not use your hands).
4. There should be lumps the size of peas in the dough; it is very important not to over mix the dough.
5. Add the water a small amount at a time, tossing lightly with a fork to mix just until the dough begins to come together.
6. Dump the dough out onto plastic wrap and wrap tightly.
7. Press the dough into a ball, then flatten it into a disk.
8. Double wrap the dough and let it chill for at least 30 minutes.
9. Remove the chilled dough from the refrigerator and roll it out between 2 sheets of parchment paper (or on a floured pastry cloth), rolling from the middle in one direction only and turning an eighth of a turn with each roll, until the dough is 1/8 inch thick and a large enough circle to fit a 9-inch pie plate.
10. Remove the parchment paper and press the dough into a 9-inch pie plate.
11. If the dough cracks, just press it back together with your fingers.
12. Crimp the edges and use according to your recipes instructions.
13. Store the unbaked pie crust, tightly wrapped and frozen, for up to 2 months.

cold water, betsys baking, salt, xanthan gum, fruit oil shortening

Taken from www.cookstr.com/recipes/single-pie-crust (may not work)