Before you begin any of the steps, cube the cold butter into one inch pieces of butter, then pop into the freezer. A lot of recipes call for cold UNSALTED butter, but me, I am a salted butter gal no matter the occasion.

This step is SO critical in creating that beautiful texture! It's an extra step compared to traditional pie recipes, but it ensures a beautiful flaky crust when using gluten-free flour blends. In a small bowl you will combine ice water, sour cream and apple cider vinegar. Whisk together until smooth and no clumps remain.

In a stand mixer, using the paddle attachment combine the flour, salt and butter from the freezer. On a medium/low speed combine the ingredients until it resembles a sandy texture.

Using a tablespoon, add the wet ingredients to the stand mixer. Keep the speed at a medium/low speed so nothing flies out! Keep adding tablespoons (about 3-4) the liquid until the dough starts to come together and starts to pull away from the bowl. DO NOT OVER MIX.

For this next step you can either use: plastic wrap, parchment paper or my personal favorite, a pie crust bag (these beauties make it so easy to roll out gluten free dough, and transfer the dough to the pie pan. To begin lay a piece of material onto the count, lightly sprinkle with flour. Form the pie dough into a dough disc shape before placing onto the floured surface. Then sprinkle a bit more flour onto the top of the disc before placing another piece of material on top of the dough. If you doubled the recipe, you will want to complete this step twice after splitting the dough into two.

Then, using a rolling pin, gently roll the dough until it is about 1/4" to 1/2" in thickness. Remove the top layer of plastic wrap or parchment paper. Then transfer the pie crust to the pie by holding the crust from the bottom and flipping the crust into/onto the pie plate. Gently press the dough into the bottom of the dish, followed by the bottom corners of the pie dish, then up the sides.

Very carefully, remove the plastic wrap or parchment paper from the crust. (I love this part!) Using kitchen scissors, cut away the dough that is hanging over the edges of the pie pan, leaving enough to "pinch" into a decorative edge.

Using your pointer finger and thumb of one hand, place them on the inside of the crust. Using the pointer finger of the other hand, place it on the outside of the crust, and in between your thumb and pointer finger. Then slowly "pinch" the sides together to create a traditional edge.

Pop into the refrigerator for 15 minutes and preheat the oven to 375 degrees.

After 15 minutes, bake the pie crust for 25 minutes or until golden brown. For a partially baked pie crust, remove the pie pan after baking for only 12 minutes.