From Living Without

• 1 ¼ cups gluten free baking mix
• ¼ cup coconut flour or blend of
  choice
• 1 tablespoon sugar
• 1 teaspoon xanthan gum
• 1 teaspoon agar powder
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons cold butter
• 3 tablespoons shortening or coconut oil
• 3-4 tablespoons cold water, divided
• 1 teaspoon cider vinegar

Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.  Pulse to combine.  Add butter and shortening and pulse until mixture resembles coarse meal.  Add half the water and all the vinegar and process.  Add remaining water, little at a time until dough forms into a ball.

Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.  Roll it into a 12 inch circle.  Remove the top sheet of wrap and gently turn the crust over on to a  lightly greased 9-inch pie pan.  If it cracks or breaks in places, pat it back into place.  Form and press the dough into a pie shell and
crimp the edges so that they are slightly higher than the pan.  To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.  Prick the bottom of the crust several times with a fork.  Freeze the
crust for 15 minutes while preheating the oven to 375.