Ali’S Gluten-Free Pie Pastry

• 1 cup gluten-free all-purpose baking flour
• 1/3 cup ground almonds
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon xanthan gum
• 6 tablespoons cold butter or margarine, cubed
• 2 tablespoons beaten egg
• 1 to 2 tablespoons ice water
• 2 cups gluten-free all-purpose baking flour
• 2/3 cup ground almonds
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 3/4 cup cold butter or margarine, cubed
• 1 large egg, beaten
• 3 to 4 tablespoons ice water

1. In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed.
2. For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle.
3. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
4. For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle.
5. Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
6. Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.

flour, ground almonds, sugar, salt, xanthan gum, cold butter, beaten egg, water, flour, ground almonds, sugar, salt, xanthan gum, cold butter, egg, water

Taken from www.tasteofhome.com/recipes/ali-s-gluten-free-pie-pastry/ (may not work)