Gluten Free Pie Crust

• 1/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/3 cup potato starch
• 1 tablespoon cornstarch
• 2 teaspoon sugar
• 1/2 teaspoon gluten-free baking powder
• 1 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup Unsalted Butter, chilled
• 1 Large Egg, cold
• 1 teaspoon apple cider vinegar

Instructions:

1. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.
2. Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter/fork etc. until butter in incorporated into the dry ingredients. The dough should hold together when squeezed.
3. Beat egg with vinegar and mix into dough.Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky.
4. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.
5. Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.

TIPS

If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.

I definitely recommend rolling it between the parchment or waxed paper with some tapioca flour.

This recipe probably makes a thin bottom and top crust, but I like my crusts thicker, so if you do as well, you should probably double this recipe.

I let my kids roll out the leftovers and cut with cookie cutters..toss on some cinnamon sugar and bake.

This is a recipe from Theresa's Life Essentials which is a blog full of GF recipes and info.

You can also substitute guar gum for the xanthan, if you so desire.