Savory pastry can be used for both sweet pies like Apple, raspberry and peach, but can also be used for meat pies like: Tourtiere and chicken pot pie.
2 Cups Frankie's All Purpose Gluten Free Flour
3/4 tsp. salt
1 cup of butter (cold and cubed) or shortening (cubed and frozen)
2 Tbsp. cold water (or more if needed)
1 Tbsp. white vinegar
Method: Combine the flour and salt together. Cut in the shortening/butter until the mixture looks like crumbs. In a separate bowl, whisk together egg, vinegar and water. Combine wet ingredients with dry ingredients. Stir with fork until moistened. Divide dough in half and shape into a ball. Flatten to about 1 inch in height. Wrap each portion with plastic wrap and chill for 30 minutes. Roll out a floured piece of parchment paper with plastic wrap on top of dough. Roll gently and evenly until desired thickness. Roll an extra inch larger than what you need to allow for trimming and slight adjustments in placement. While leaving the plastic wrap on top of the rolled out pastry, roll the pastry onto the rolling pin while slowly removing the parchment paper. Unroll pastry onto/into pie shell. Smooth out edges and flatten. Carefully remove plastic wrap and repeat process for pastry top. Bake according to your pie recipe.
Some simple rules to follow: Typically bake at 350F. For recipes calling for par-baking: bake for 10 minutes before adding your other ingredients. Can be baked from frozen or fresh.
Hint: There's no gluten to toughen this pastry up. Mix it in your stand mixer at the end on high for 30 seconds to really mix it up.