Forming 

1. Place Caputo Gluten Free Flour, salt and baking powder in a food processor and pulse to combine.  
2. Add butter and sour cream and pulse again until the mixture resembles coarse crumbs. Then slowly add in ice cold water, pulsing until dough comes together. Once a ball forms in the food processor, remove.  
3. Divide the dough in half and turn out each half onto a lightly floured sheet of parchment and shape into a disk. Place another sheet of parchment on top of each disk, and roll out each one to an 11-inch disk about ¼ inch thick.  
4. Place in the fridge on a sheet tray for a minimum of 1 hour.  

Baking

1. When you are ready to fill and bake your pie, preheat your oven to 425F.
2. Turn over one sheet of dough onto the base of a 9-inch pie dish. If any cracks appear, smooth them out by pushing it together with your fingers. Be sure that the filling you are using is cooled.
3. (Optional) Once your pie is filled, lay your second pie crust over the top and press the top dough together to create a rim. Remove any excess dough after sealing it tight.
4. (Optional) Feel free to cut and layer a unique pattern onto your pie. For the best results, be sure to keep your dough cold when working with it.
5. Before baking, beat one egg and brush over the top of the pie. Be sure to poke in slits, or leave space for the filling to breathe!
6. Bake for 40-45 minutes, serve, and enjoy with family and friends 😊