Hi I'm Sue Walker and I'm going to show you a gluten-free pie crust recipe. This recipe will make enough dough for a double crust pie and a single crust pie. The ingredients are three cups of gluten-free, all-purpose flour, one and one half cups of shortening, one teaspoon of salt, one egg or egg substitute, five tablespoons of cold water and one tablespoon of white vinegar. This is a no-fail pie crust that I have made for years. To start, cut the shortening into the flour and salt using a pastry blender. Work the shortening into the flour until the mixture is crumbly and the size of peas. Next, mix together the egg, vinegar and water. Add this to the flour mixture. Stir with a fork until blended. Try not to over-mix. Turn the dough out onto a floured surface or pastry cloth. Knead the dough five or six times. Make sure not to over-knead the dough or it will get tough. Now you're ready to roll your dough out, and that is a gluten-free pie crust recipe.