Ali’s Gluten-Free Pie Pastry

Directions

1. In a large bowl, combine 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: Shape into a disk; wrap and refrigerate 1 hour or overnight.
3. On a lightly floured surface, using gluten-free flour, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake crust according to recipe directions.
4. For double-crust pie: Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
5. On a lightly floured surface, using gluten-free flour, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
6. Cover edge with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.