2 tsp Jean Layton's Pixie Dust (http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/)
½ cup Earth Balance buttery stick
½ cup Crisco
1Tbs Bragg's apple cider vinegar
5-7 Tbs Ice Water
Mochiko rice flour for rolling
Mix dry ingredients together.
In a food processor, add fats cut up into large pieces (about 1Tbs size) and pulse 15-20 times.
Add vinegar and pulse 5 times more.
Add water, holding back a Tbs or so, and pulse 10 times.
Add more ice water if needed.
The dough should feel very soft and somewhat sticky.
Scrape the dough out of the food processor and quickly pull it all together into a large ball about the size of a softball.
Divide the dough in half and wrap each half in plastic and form into a chubby disc about the size of a hockey puck.
Chill dough for 2 hours or up to 2 days.
Remove chilled dough from fridge.
Roll gently between two pieces of plastic wrap sprinkled well with Mochiko flour until it is about 1 inch larger than your pie pan or plate.
With the plastic still on, place the pin in the middle of the dough and drap the dough over the pin until both edges meet.
Carefully peel what was the bottom piece of plastic off.
Place the pin with dough in the center of the pan/plate and roll it off to the other side. You may need to help it along with your hand.
The remaining piece of plastic will now be on top.
If there are any rips or tears, carefully move them back together with your fingers on the plastic.
When all is relatively one, carefully remove the remaining piece of plastic.
Place prepared filling into pan and roll out the 2nd dough disc if you are making a double crusted pie.
You can substitute a mix of shortenings that add up to 1 cup. I have the best results with Earth Balance Buttery Stick (for flavor) and Crisco for tenderness. 45 minute prep time does not include 2 hours chill time in the fridge.
Recipe by Art of the Pie at http://artofthepie.com/1-2-3-its-easy-as-pie-a-gf-vegan-pie-dough-that-works/