Shortcrust Pastry/Pie Crust (Dairy-Free & Gluten-Free Options)

I've found crusts made with Gluten-Free flour don't have the same consistency as wheat flour crusts. They are much softer and difficult to form it into a crust shape. Just do the best you can. I used a spoon to line the bottom and sides of a Le Creuset pot with the crust dough and then poured the pie ingredients on top. It may not have looked the best, but after it was done baking and cooling, it was delicious. 

Ingredients

For two pie crusts (either top and bottom, or two single-crust pies)

9 oz (2 cups) bleached all-purpose flour (Bob's Gluten-Free 1 to 1 Baking Flour or Homemade Gluten-Free Blend)

7 oz (14 Tbsp) chilled unsalted butter, cut into 1-inch pieces (Country Crock Plant Butter, 5 oz)

1 large egg, lightly beaten

2 Tbsp granulated sugar (or honey)

1 Tbsp chilled heavy cream (Simple Truth Almond Milk, Unsweetened)

2 tsp fresh lemon (or lime) juice (if 2 tsp too much, add 1/4 tsp)

1 tsp table salt

Parchment Paper (for shaping the crust)

Directions

Combine sugar, butter, and salt in a standing mixing bowl, and then add flour gradually until large crumbs form. In a separate bowl, mix the egg, cream (Almond Milk), and lemon juice. Slowly incorporate liquid ingredients into the dry ones while the mixer is on low. If necessary, add more flour, a Tbsp at a time, while continuing to mix on low until the dough forms a ball and stops sticking to the sides.

Roll out the dough while it is sandwiched between two sheets of parchment paper. Remove the top sheet of parchment paper. Using a pie plate, cut a large circle into the rolled-out dough and remove the excess. Carefully position the dough-still on the lower parchment paper-over a pie tin and slowly flip it so the dough is facing down. Roll onto the pie tin. For a single-crust pie, crimp the edges of the crust.

If making a double-crusted pie, add filling to the bottom crust, leaving 1/4-1/2 inch from the lip of the tin. Repeat the dough shaping process and add top crust over the pie tin. Crimp crust edges together, making a seal.