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Pie Crust Mix. For pie Crust: 1 pouch Cup4Cup Pie Crust Mix; 1 cup bold butter, cut into 1/2-inch cubes; 1 large egg yolk; 1/2 cup + 1 tablespoon ice water; cup4cup multipurpose gluten free flour, for dusting (optional) yields one double-crust pie or two single-crust pies. Instructions: Mix; Blend Cup4Cup Pie Crust Mix and butter together, until the mixture resembles coarse cornmeal, using a food processor or a pastry cutter. Transfer mixture to a bowl. Add the egg yolk and ice water. Stir until them mixture look crumbly. Knead until a dough forms. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Roll: Remove dough from refrigerator 15 minutes before rolling. Roll one discs into a 12-inch circle, about 1/8-inch thick, lifting often to prevent sticking. Use Cup4Cup multipurpose gluten free flour to dust your work surface or roll dough between two pieces of plastic wrap. Shape: Transfer dough to a 9-inch pie dish and gentle press it in. For single-crust pie; add the filling, trim and flute the edges. For double-crust pie: add the filling, roll out the second dough as directed above and place it over the filling. Trim, press together, and flute the edges. Cut slits in the top dough. Brush with an egg wash (optional). Bake: Refer to your pie recipe for baking instructions. Refrigerate extra dough for up to 3 days or freeze for up to one month. For daily free or egg free preparations of this mix, visit www.cup4cup.com. Store in a cool and dry place.

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