In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.

With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.

Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands. If you are not getting a ball and its falling apart when you try to form it, add an additional 1 tsp. of water and knead the dough.

Knead the dough until it is smooth and all formed into a nice round disc.

Wrap it in plastic wrap and refrigerate for 1 hour.

Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.

Take the pie dough out of the fridge and place on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges (the plastic wrap is an important part of rolling your dough out successfully).

Once your dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.

Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.

Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.