Step 1

In bowl of stand mixer (see notes for other options), combine cold butter and shortenings. Mix on medium speed for 30 seconds. It should be fairly creamy with pieces of butter throughout.

Step 2

Add sugar, baking powder, salt, dry milk, and 1 1/2 cups flour (see notes for measuring tips!) and stir (I use stir speed on Kitchen Aid stand mixer) for 10 seconds.

Step 3

Add remaining 1 1/4 cups gluten free flour and 2/3 cup ice cold water (see notes) and mix just until combined. Don't expect the dough to be smooth and solid like cookie dough, it should be a little choppy because you don't want to over-mix it. See the step-by-step pictures in the post for reference. If the dough seems too dry, add a tablespoon of water.

Step 4

Lay out a sheet of plastic wrap and pat half the dough together into a ball, then wrap tightly in plastic wrap. Repeat with the other half and refrigerate the dough for 30-60 minutes.

Step 5

When ready to bake, preheat oven to 375 degrees F.

Step 6

Remove one disc of dough and roll it out into a circle larger than your pie plate (I use a 14" pie crust bag for this) You'll want to dust your surface with gluten free flour, but just a little - 1 tablespoon ought to do.

Step 7

Invert pie crust onto pie plate and poke with a fork 2-3 times.

Step 8

Whisk egg and brush onto pie crust. You won't need much of the egg, but brushing a little on will give your crust a beautiful, golden color and crispy edges.

Step 9

Bake single pie crust for 14-17 minutes.

Step 10

For double-crust pie, fill with desired filling, roll out second disc and invert onto top of pie. Seal and flute the edges, cut a few slits to release steam, then brush the top with egg wash. Sprinkle with sparkling sugar or regular white sugar, and bake according to recipe directions, usually 50-60 minutes.