Cooking Instructions: Pour 1 bag gluten free pie crust mix into a food processor (or bowl). Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. If you don't have butter and shortening, use 20 tbsp of either. Pulse 10 times, 1 second per pulse (if you don't have a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand). Pour mixture into a bowl. Sprinkle with 6 tbsp ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert and press dough into a 9-inch pie pan. Remove plastic wrap. For Single Crust Pies: Add filling to pie shell. Trim and flute edges. For Double Crust Pies: Add filling to pie shell. Roll second crust as instructed above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust. Bake according to your pie recipe's directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.