Stir together flours, xanthan gum, salt and sugar. Cut margarine and shortening into small chunks until you have small pieces distribute throughout the flour.
Add vinegar/lemon juice and ice water. Stir into flour mixture until it forms a ball. Turn out onto a lightly floured board and knead a few times. Divide into two, and wrap into parchment paper, and chill at least one hour or overnight.
Once you take it out of the fridge, let sit for five minutes. Roll out on floured board. Or, I actually just plop it into the pie pan and use my hands to get it right. I prebake crust by pricking the shell with a fork then bake for 10 – 12 minutes in a preheated 450 degree oven.
Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Margarine can be replaced with 1/2 cup canola oil.
If you have other flours you like to use, just remember that it has to add up to 2 1/2 cups.