STEP TWO: MAKE THE CRUST DOUGH
Follow the directions on the package of the Bob’s Red Mill Gluten Free Biscuit Mix, but instead of using butter use coconut oil. ALSO, I use more water than called for, I usually use about a 1/2 c. for a nice moist crust which makes it easier to work with! Add water slowly so it does not get sticky!
STEP THREE: ROLL OUT THE DOUGH
The key to a successful crust is to use parchment paper for your rolling. So, put a piece of parchment paper on your counter, place 1/2 the dough in the shape of a ball on the parchment, put another piece of parchment on top of the ball of dough and press it flat with your hands. THEN, roll it out to fit your pie pan.
STEP FOUR: PUTTING CRUST IN PAN
Peel off the top piece of parchment paper, plop the rolled dough into the bottom of the pie pan and peel the other piece of parchment off the dough. Gently arrange dough in bottom of pan. (this is where a moist crust works well)
STEP FIVE: FILL CRUST
Pour as much of the filling as you would like into your pie. I usually have a little extra. I usually make 2 or more batches and freeze, so fill pie to about the top of pie pan, then repeat step 4 for top crust and pinch crust together – this can be tricky to look “PRETTY” but it tastes good even if it is perfect, especially the first time you try!