- 2 cups EB AP Flour Blend
- 1 teaspoon salt
- 2/3 cup plus 2 tbls Crisco®
- 5-7 Tablespoons iced water
- ½-1 teaspoon xanthan gum possible
- Mix flour and salt.
- Add Crisco® until crumbly until just incorporated.
- Add iced water until it sticks together.
- May need to add xanthan gum to get the dough to stick together.
- Rest for 1-2 hours (not necessary, but does make for a better crust).
- Divide dough in ½, roll out one crust, then the other.