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Gluten Free Pie Crust
- 1 cup tapioca starch
- 1 cup cornstarch
- ½ cup potato starch
- 2 cups brown rice flour
- ½ TB xanthan gum
- ¼ cup sugar
- 1 tsp salt
- ½ lb cold butter
- ¼ cup + 2TB shortening
- 2 eggs
- 1 ½ TB cider vinegar
- ½ cup cold water
Makes double crust for one pie.
Combine first 7 ingredients (up to and including salt) in a mixing bowl. Mix with a paddle or by hand until well combined. Add the butter and shortening and mix until the dry ingredients are moistened and there are pea sized chunks of butter and shortening. Combine eggs, water and cider vinegar together using a whisk. Add to the mixing bowl and mix just until combined. Divide dough in half, form into a flattened ball and wrap in plastic wrap. Thoroughly chill. Let sit at room temperature for 15 minutes before rolling out. Use gluten free baking mix or rice flour to dust the dough prior to rolling.
