Easy Pie Crust

In the bowl of a food processor add 14 oz. flour mix, 1 stick butter (chilled and cut into pieces), 3 oz. shortening & a pinch of salt.  Process for 5 seconds.  In a small bowl whisk together 3 eggs and 2 tsp. vinegar.  With processor running, add egg mixture and process until dough forms a ball (about 10 seconds). Wrap dough in plastic and refrigerate for one hour before using.  Refrigerate for one week or freeze for two months.

Links: 

Recipe Czar - Gluten Free

Gluten Free Goddess Blogspot

General GF Baking Tips:

• GF batters are always thicker than wheat batters.  Try not to add more liquid even if you think the batter is too thick.
• Use smaller, shallower pans rather than big, tall ones for quicker evaporation in the oven.
• Bake at a lower oven temp for a longer period of time.
• Increase baking soda or powder to help in rise or add an acid such as lemon juice or vinegar to help produce gas for rising.
• Increase eggs.