For one 9-inch pie crust:
1 ¼ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour*
¼ teaspoon salt
½ cup chilled diced Earth Balance vegan butter
¼ cup very cold water
In a large bowl combine flour and salt. Cut in dairy free butter until it is coarse and pebbly. Mix in water one tablespoon at a time until dough comes together. Wrap in plastic wrap and refrigerate at least four hours. Bake according to pie recipe.
*You can use another gluten free flour blend, but I do find this one works the best.
Tip: When rolling out the dough use two pieces of greased plastic wrap and roll dough out between. The colder the dough the better it will hold together!