Perfect Pie Crust:

I hope everyone had a great day yesterday! I had a fabulous day with my family and I can't believe Christmas is over:(

Anyways, my dad wanted Pecan Pie for Christmas, but I just had never found a pie crust I liked. They always fall apart or taste really nasty, so I came across this recipe and decided to give it a try. It was pretty easy and it turned out really good. I was very happy with it. So I hope you give it a try! It may seem intimidating at first, but just dig in and give it a try! Ree Drummond says that it doesn't matter what it looks like, just so it tastes good!!!

Sorry, I don't have a picture of the pecan pie! Just pumpkin!

3/4 cup butter, cubed and chilled until very cold
3/4 cup shortening, chilled until very cold

3 cups flour

1 tblsp. xanthan gum

1 tsp. salt

1 egg, beaten

1 tblsp. vinegar

3-5 tblsp. ice cold water

Place the flour, xanthan gum and salt in a food processor. Add the butter and shortening. Pulse until the mixture resembles course crumbs. Add the beaten egg, vinegar and 3 tblsp. water and pulse until mix comes together. Add more water, 1 tablespoon at a time, until dough is easy to handle - you don't want it to be too dry or too sticky - just easy to handle. Divide the dough in half and place place in two, 9-inch deep-dish pie plates that have been coated with cooking spray. Press the dough evenly across the bottom and up the sides of the pie plate. Flute the edges. Chill in the freezer for 15-20 minutes or until firm. Now it's ready to use for your favorite pie filling!!