1 1/4cupsgluten-free flourI used the Pure Pantry All Purpose Baking Mix
1/4teaspoonsea salt
1/4 to 1/8teaspoonxantham gumI did not use because the Pure Pantry Mix has it in the mix
2TablespoonsmargarineVegan
4TablespoonsshorteningI didn't have any so used coconut oil
3 - 6Tablespoonsice-cold water
Instructions
Dice the margarine and shortening and add to the flour & salt mixture. Blend well, handling as little as possible while adding the ice-water.
Blend until dough just holds together.
Wrap dough in plastic wrap and Refrigerate at least 2 hours or overnight.
Then roll out and place dough into pie pan.
NOTE: I found I could not roll this dough no matter how I tried. So I dumped it into my pie dish and finger pressed it up the sides and into the bottom.
This worked well. I poured my prepared pumpkin pie puree into the pie crust and baked.
Bake as you would any recipe calling for uncooked pie crust.