2 c Gluten free AP Flour
1 ts Table salt
1 ts Baking powder
2/3 c Shortening (or lard)
1 Egg
5 tb Ice water
In the food processor whisk flour salt and baking powder a blitz,
then add the lard and pulse until it resembles coarse crumbs.
In a bowl beat egg and 1 tb of the water until blended sprinkle over
the flour and toss with a fork until evenly combined. Add the
remaining water 1 tb at a time stiring until the mix pulls away from
the sides of the bowl and starts to come together into a ball. Shape
until a ball wrap in plastic and chill for 20 minutes.
Unwrap and place on wax paper cover with another piece of paper and
roll it out. Fit into the pan, patching any tears and pinch the ends
to form the crust.
