Pie Crust

[Deby]

2 cups bette hagman's 3 flour mix

1 tsp each Salt, Egg Replacer, and Xanthan Gum

1 stick of butter (cold)

2 tbsps cream cheese

1tsp baking powder

Cut all of this together with a pastry blade until well cut. Add about a half cup icy milk. Go slow adding a little at a time. place ball of dough in plastic wrap and chill 1 hour at least. (this can also be left for a few days so you can work ahead)

Roll 2/3 of dough out on a floured surface loosening often to make sure dough isn't sticking on the bottom to the rolling surface. Fold over your rolling pin and transfer to pie pan. Fill and top with remainder of dough. Crimp edges and cut vents.

Bake right off.

Hint, if your pie filling is very juicy, pre cook the filling to thicken before adding to pie. Because of the baking powder in the crust, a juicy filling can soak into the crust and bloat it. Your pie will also end up being dry. I found this out the hard way when making a cherry pie.