Pie Crust - Gluten Free

1. Combine ice water, sour cream and vinegar in a bowl. Process flour blend, sugar, salt and xanthan gum in food processor until combined (5 sec) Scatter butter over top and pulse mixture until butter is size of large peas (10 pulses) 2. Pour half of sour cream mixture over flour mixture and pulse until incorporated (3 pulses) Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together ( 6 pulses) 3. Turn dough onto sheet of plastic wrap and flatten into 5 inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling out the dough , let is sit on counter to soften slightly, about 15 minutes