When I say real, I mean it is not gritty, it stays together, it is flaky and good. You would not know it was gluten free. It tastes and acts like the real thing!

Ingredients:

2 cups Sorghum Flour
1 teaspoon salt
2/3 cup palm shortening
6-8 tablespoons ice water

Mix flour and salt in a large mixing bowl.  With a pastry blender, (or use one like mine, called a fork!) cut in shortening until it resembles coarse crumbs. Mix in the ice water, one tablespoon at a time, until dough forms a ball. Do not over mix. Divide dough into two balls. Roll the balls with a rolling pins between two pieces of plastic wrap or waxed paper into a circle big enough to fit a 9″ pie dish. Use the plastic wrap to pick up the crust and flip it very gently into the pan. Press into the pan and trim to fit. Can use cookie cutters to vent the top crust, or make fun shapes. Bake according to the instructions for the pie you are making.