Here is the leftover dough from the empanadas, made into a single-crust pie. I will freeze this until I need it for a quiche or a pumpkin pie.
Flatten the dough into a flat disk and then place between two pieces of wax paper to roll out. The wax paper is crucial because this dough will break apart if it isn't stuck to something.
Once the dough is rolled out to the desired dimensions, simply remove the top layer of wax paper and set the dough paper side up in the pie dish.
Then you slowly remove the top layer of wax and voila, the GF pie dough is in the dish, waiting to be shaped and filled!
Enjoy this incredibly versatile recipe for it's flavorful and flaky, golden crust that tastes amazing with both sweet and savory fillings.
For double crust pies, use the same method for moving the top layer onto the pie and removing the wax paper.