Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.

Yield:  (2) 9 in. crusts

INGREDIENTS:

• 10 ounces Gluten Free Pie Crust Mix from Anna (2 cups)
• ¼ cup milk or favorite non-dairy drink, including water
• ¾ cup oil
• ½ teaspoon apple cider vinegar (optional)

DIRECTIONS:

1. Place Pie Crust mix in a medium-sized mixing bowl. Add wet ingredients, blend until well combined. Dough will be slightly oily.
2. Press half of the dough into a 9 in. baking dish. Use remaining dough to make top crust.
3. For top crust, place remaining dough between two pieces of waxed paper on a cutting board. Roll out and place in freezer for 20-30 minutes.
4. After chilling, remove top sheet of waxed paper and place dough on top of pie filling. Seal edges. Bake according to your filling recipe.