Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour (296 g)
• 2 Tbsp Cane Sugar (27 g)
• 1 tsp Baking Powder
• ¼ tsp Salt
• 4 Tbsp Dairy Free Butter substitute (or real Butter), cold (56 g)
• ¼ cup Egg Whites (60 mL), or 1 Egg substitute, prepared
• 6 Tbsp Water (30 mL), plus more if needed

Instructions

1. In a food processor, combine flour, sugar, baking powder and salt. Pulse 3 times to combine. Next add cold butter and pulse to form a coarse meal.
2. Add egg whites and 2 tablespoons water to the flour mixture. Blend to combine. Add 1 tablespoon of water at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
3. At this point, you can either place the dough on plastic wrap, form it into a square and wrap it tightly, refrigerate or freeze if for later or you can press the dough into your pie plate, freeze it for 15 minutes and bake it however is needed for your recipe.