1 ½ cup gluten free all purpose flour
2 Tbsp sugar
1/2 tsp salt
1/4 cup butter, cold
1/4 cup vegetable shortening
4-5 Tbsp cold water
Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients; use a pastry blender or fork to cut them into the flour mixture until they are the size of small peas. Sprinkle in the water one Tablespoon at a time, and toss well with a fork, until the pastry will pack into a ball.
Place ball of pastry on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. (If you chill it longer, it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.)
Working atop a sheet of wax paper, lightly floured, and roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using.
* For making a top and bottom pie crust
2 1/2 cups Sugar & Spice Market Gluten Free All Purpose Flour
4 Tbsp sugar
1 tsp salt
1/2 cup cold butter
1/2 cup shortening
6-8 Tbsp cold water
Follow directions above, but separate dough into 2 balls, one ball being 2/3 of pastry for bottom and the other 1/3 of pastry for top, before refrigerating.