A versatile crust for savory or sweet pastries.
1. Preheat oven to 350°F.
2. Warm water slightly and mix in egg substitute until thoroughly blended.
3. In a large bowl, whisk together flour and xanthan gum. Cut in shortening with knives or a pastry blender until the mixture forms a coarse meal. Add in egg substitute until dough hangs together.
4. Roll out dough to 1/8″ thickness on parchment paper or a lightly floured surface with a lightly floured rolling pin.
5. Transfer rolled-out dough to a pie plate and prick a few times with a fork to prevent bubbles. Bake 25 minutes, until lightly browned.