Gluten Free Pie Crust

I found this recipe on the Land O Lakes website.
Fall is a great time for pies. Now you can bake your favorite pie using this gluten-free pie crust recipe.
8 servings; 1 (12-inch) pie crust 5 Stars
Ingredients
1 1/4 cups Gluten-Free Flour Blend (see below)
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into chunks
1/4 cup cold shortening
1 Land O Lakes® All-Natural Egg
3 tablespoons cold water
1/4 teaspoon apple cider vinegar

Combine flour blend, sugar, xanthan gum and salt in large bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

Combine egg, cold water and apple cider vinegar in small bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate until chilled (at least 1 hour).

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake according to pie recipe directions.

For baked unfilled pie shell, prick crust all over with fork. Bake at 475°F. for 8 to 10 minutes or until lightly browned. Fill as desired.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

I am putting a link to the site to give credit.

Gluten-Free Oatmeal Muffins

1 cup buttermilk

1 cup oatmeal (either quick or old-fashioned)
1/3 cup brown sugar
1/4 cup melted butter (half cube)

Mix the first four ingredients in your mixing bowl and let them sit while you mix the other ingredients in a separate bowl.

1 cup gluten-free flour (2/3 rice flour, 1/3 combination of either tapioca flour, potato starch, or other gluten-free flour)
1/2 tsp. salt
1/2 tsp. xanthan gum (available in health food section of grocery store)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
(Optional – 1/2 tsp. cinnamon and 1/4 tsp. nutmeg)
(Optional – 1/2 cup flaxseed meal)

Mix the dry ingredients together and add to the oatmeal/liquid mixture.
Beat in 3 eggs
Add walnuts, coconut and if desired, flaxseed meal and mix well.

Mix thoroughly with electric mixer for a minute or so.
Spoon into muffin tins. Bake at 375 degrees for about 15-20 minutes or until golden brown and firm.

Makes six large muffins or 12 small (cupcake-sized) muffins.