from Bette Hagman’s The Gluten-Free Gourmet (Revised ed.)
1 C. white rice flour
¾ C. tapioca flour
¾ C. cornstarch
1 rounded teaspoon xanthan gum
¾ tsp. salt
1 Tbsp. sugar
¾ C. shortening (or butter)
1 egg, lightly beaten
1 Tbsp. vinegar
2 to 3 Tbsps. ice water
1. In a medium bowl, whisk together the first six ingredients.
2. Cut in shortening
3. Blend together last three ingredients;
Stir into flour mixture, holding back some, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)
4. Form two balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin: remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For a crust to be used later, bake in a preheated 450˚ oven for 10-12 minutes. For a filled pie, follow directions for that pie.
Makes two 9” crusts or a double crusted pie.
[BiR’s edits: I used butter instead of shortening, and it seemed to work fine. And instead of the roll out method, I just flatten the ball of dough and press it with my fingers into the pie plate – takes a while to get it right, but so does all the malarkey with the plastic wrap…]