Ali’s Gluten-Free Pie Pastry

Directions

• 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.
• For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle.
• 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.
• 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.
• 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.
• Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.