Pie Crust

Ingredients

1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 tsp salt
2 tsp xanthan gum
4 oz margarine (or use Spectrum Naturals Organic Shortening to make it soy free)
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
1 tsp apple cider vinegar (or water if you can’t use vinegar)
3 tbsp ice cold water

Instructions

1 – Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine, but not too much. The mixture should resemble baked beans rather than breadcrumbs.

2 – In a separate bowl, whisk together the egg, vinegar, and ice water.

3 – Slowly stir the egg mix into the flour mix, until a ball is formed.

4 – Knead the pastry (with a little gluten-free flour if needed) for 2-3 minutes.

5 – Wrap the pastry and place in the fridge for at least an hour. (It can be frozen at this stage.)

6 – If the pastry is a little hard when removed from the fridge, knead again a little bit.

7 – Roll out on a floured surface. Place in a pie pan and follow baking instructions for your pie recipe.

8 – If cooked pastry is needed for your recipe, the pastry can be cooked at 425 degrees for 10-12 minutes.