Gluten-Free No Fail Pie Crust

2 ¼ C Grandpas Kitchen Baking Flour Blend
¾ tsp salt
¾ tsp sugar
1 C margarine
1 cold egg
1 Tbsp GF vinegar
4 Tbsp ice water

In large mixing bowl combine flour blend, salt & sugar. With pastry cutter cut in margarine until pieces are pea size. A food processor can also be used. I have even used two table knives before I had a pastry cutter.
Beat egg using a fork; add vinegar and ice water. Stir into flour mixture. Knead to form a ball. It is better to be a little moist than too dry. Add a little more cold water if it is too dry.
Cover and refrigerate for one hour. This makes it easier to roll out.

Single crust
Divide dough in half. Roll out on a piece of wax paper dusted with flour. I use rice flour not the blend as it is cheaper. The blend can be used. The dough will roll out easily with a rolling pin dusted with flour. Roll the dough out until it is larger than the pie pan. Lay the pie pan on the dough. Using the wax paper invert the dough and pan. Carefully peel the wax paper off. The wax paper should peel off easily if it has been dusted with enough flour. Shaking the paper carefully helps.
Shape to fit the pan, trim edges. Flute the edges or press a fork onto the edge to make it look nice. I think this is easier than fluting the dough. Using fork poke holes in bottom of crust and around the sides so crust does not bubble.
Bake in preheated 400˚ oven for 10 to 15 minutes or until slightly browned. Cool before filling.

Double Crust
Roll out bottom crust. Pour filling into crust. Roll out top crust and place over filling. Trim edges leaving ½ inch; fold under bottom crust to seal. Flute edges. Make a few slits on the top crust before baking.
Bake as directed for filling used.