Single-Crust Pie Crust by Raia's recipes

Yummy, flakey, gluten and egg free, surprisingly easy. . . what more could you ask for in a pie crust?

{Single-Crust Pie Crust}
Gluten & Egg Free

3/4 c. millet flour
1/2 c. tapioca flour
1 t. xanthan gum
1 T. chia meal
2 T. evaporated cane juice
1/2 c. cold butter cut into cubes (make sure it’s cold – as in, right out of the fridge)
1/4 c. cold water

Combine dry ingredients. Cut in butter until pea-sized crumbs appear. Slowly add water until dough begins to hold together. Press dough into a disk, wrap in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350. Remove dough from fridge and place between two large pieces of plastic wrap. Roll out dough to about 11 inches using quick, light motions. Lightly butter the sides and edges of the pie pan. Peel of the top layer of plastic wrap and place dough gently into pie plate. Gently press dough into the plate. Trim or flute edges. Cover the crust with wax paper or foil and fill the inside with dried beans. Bake for about 20 minutes, remove the beans and paper/foil, poke a few holes in the bottom of the crust, and bake fore 10 more minutes, or until edges brown. Cool completely before filling.