Try this Gluten-Free Double Pie Crust recipe from KC the G-Free Foodie. Make it dairy-free too! There is also an egg-free option. Watch KC the G-Free Foodie make this gluten-free double pie crust on the video for step-by-step pie crust help!
2 1/2 cups Gluten-Free Flour Blend (I like Pamela’s GF Artisan Blend)
1/3 cup sugar (use Baker’s sugar for best results)
1/2 tsp. salt
1/2 tsp. xanthan gum
3/4 cup butter or coconut oil, partially melted
1/4 Spectrum Shortening (or similar shortening)
1 egg white*
6-8 Tbsp. ice cold water
*Egg Free: Reduce sugar to 2 Tbsp. and use 2 Tbsp. honey instead of egg white.
In a medium bowl, combine flour, sugar, salt and xanthan gum.
Partially melt butter. Add butter and shortening to pie mix. Add egg white and 4 Tbsp. of the water to mix. Cut the ingredients in with pastry cutter or fork until dough is mealy, or process in a food processor just until mealy. Add water as needed to form a smooth dough.
Dough will be somewhat moist and be easy to roll out.
Spray two pieces of wax paper with cooking spray. Roll 1/2 of the dough dough between wax paper about ¼-inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 8 or 9 inch pie plate. Gently peel back top layer of wax paper. Trim pastry gently around pie plate leaving ½ inch overhang. Make small repairs as necessary.
Repeat rolling instructions with 2nd half of the dough. Fill pie. Place second pie crust on top of the filling, trimming to leave an overhang. Roll edges under to join the dough under and flute edges or press edges with a fork
Bake as individual recipes require (may need to add a couple of minutes to bake time). If baking an empty pie shell, prick the dough 2-3 times and then bake at 375 degrees for about 20-25 minutes or you can lightly bake it at only 10 minutes.
Recipe Courtesy: Gluten Free Mama