Gluten And Dairy Free Pie Crust

• 1 cup Almond Flour
• 3/4 cups Sorghum Flour
• 3/4 cups Potato Starch
• 1 teaspoon Baking Powder
• 3 teaspoons Xanthum Gum
• 1/2 teaspoons Salt
• 1-1/2 Tablespoon Sugar
• 3/4 cups Butter, Very Cold
• 1/2 cups Shortening
• 2 Tablespoons Apple Cider Vinegar
• 2 whole Eggs

1. In a bowl mix together dry ingredients.
2. Next cut in very cold butter and shortening with a pastry blender.
3. Make a well in the center of the dry mixture and add in eggs and apple cider vinegar. Gently mix with a fork, starting with the inside and working outwards.
4. Put ball of dough in between 2 pieces of parchment paper.
5. Refrigerate for at least a couple of hours, then roll out in between the two pieces of wax paper.
6. Remove one piece of parchment paper and flip over onto the pie plate. Then peel off the other piece.
7. If this doesn't work, then do it the old-school way and flour your hands, the work surface, the rolling pin, and everything else with one of the gluten-free flours and roll it out. I kind of ended up having to piece together the crust in the pie plate and over the pie, but it still looked pretty in the end.
8. If the dough breaks just piece it back together again. Since there is no gluten, you cannot overwork the dough.

flour, sorghum flour, starch, baking powder, xanthum gum, salt, sugar, butter, shortening, apple cider vinegar, eggs

Taken from tastykitchen.com/recipes/desserts/gluten-and-dairy-free-pie-crust/ (may not work)