This is a great pie crust recipe. You can also use this for tarts. I find this easier to work with when it is cold. This is enough for 2 regular sized pies or 1 deep dish pie, with a bit left over for 1 small pie. This keeps in the refrigerator for quite a while so you can make this ahead of time. You can use either parchment paper or plastic wrap to roll this out, whatever you feel more comfortable using.
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 tablespoon vinegar
1/3 cup water
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 another piece of parchment paper over top of the dough and roll out with a rolling pin.
Carefully place the dough into pie pan by removing the top piece of parchment paper and inverting the dough into the pan and lifting the other piece of parchment paper. (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 recipe directions.