In bowl of stand mixer, whisk together Gluten-Free All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 tablespoon), Salt (1/2 teaspoon). You can also use a pastry cutter to hand blend all ingredients together.
Add in the MELT Organic Butter Substitute (4 tablespoon) and Palm Shortening (3 tablespoon). Using the whisk attachment, mix until well combined – mixture will be dry and crumbly.
Add in Water (4 tablespoon) and Apple Cider Vinegar (1 teaspoon). On Medium Speed, blend crust mixture until the dough comes together. If your mixture still seems dry or doesn’t stick together when pressed, then add more water 1 tablespoon at a time.
Lightly dust a sheet of wax or parchment paper with a little extra flour. Form the dough into a round disk with your hands. Place a second piece of parchment over the top and roll the dough out until it matches your pan size.
Spray your pie dish with Nonstick Cooking Spray (to taste).
Remove the top layer of wax paper and turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over the crust into the pie pan. Remove the parchment paper carefully as you press the dough into the bottom of the pan.
Don’t worry if it cracks, just continue to gently press it together with your fingers. Crimp or scallop the edges. Prick bottom of crust with a fork and place pie crust in the fridge until you are ready to use it.
Follow the instructions on your pie recipe for baking temperatures and time.