Easy Pie Crust

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
2 sticks (16 TBSP) unsalted butter, chilled
7 to 8 TBSP ice cold water

Yield: two, 9-inch pie crusts

In bowl, cut butter and shortening into Pamela's Gluten-Free Bread Mix with two knives until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 teaspoon additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment or wax paper. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling by following pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Variations:

Flakier Crust: use 8 TABSP unsalted butter and 8 TBSP shortening

Non-dairy: use 8 TBSP margarine and 8 TBSP shortening