Bea's Favourite Gluten Free Pie Crust

This dough is very easy to manipulate.

This recipe makes enough for 2 -9" pies.

INGREDIENTS

1 cup white rice flour

1 cup brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

1 cup shortening

1/2 teaspoon salt

1 teaspoon xanthan gum

1 egg

1 tablespoon vinegar

1/3 cup water

DIRECTIONS

In a stand mixer using the dough hook mix the flours, starches, shortening, salt and xanthan gum on low speed until well blended.

Add the egg, vinegar and water, continue to mix on low speed until well blended and dough starts to stick together and form a ball; you might need to add a bit of water depending on altitude and weather.

Divide ball of dough into four equal pieces.

Place first ball on a large piece of parchment paper and press down.

Place a  piece of plastic wrap over top of the dough and roll out with a rolling pin. When you have rolled the dough out into the desired shape, turn it over so you have the parchment paper on top..

Carefully place the dough into pie pan by removing the top piece of parchment paper and inverting the dough into the pan; remove the plastic wrap. (If the dough cracks a bit, don’t worry, you can patch it up and press it into place quite easily)

Repeat process with another ball of dough and carefully place atop filled pie; pinch edges to seal and cut a few slits on top crust.

Repeat with remaining dough balls.

Bake according to pie directions. (I like to brush the tops with a mixture of 1 egg yolk, 1 tablespoon water and a pinch of salt to give it a nice golden shiny crust)