Gluten-Free Pie Crust

  • ½ cup tapioca flour
  • ½ cup cornstarch
  • ¼ cup potato starch flour
  • 1 cup sweet rice flour
  • ¾ tsp xanthan gum
  • 1/8 cup sugar
  • ½ tsp salt
  • ½ cup (1 stick) butter, chilled
  • ½ cup vegetable shortening
  • 1 egg
  • ¾ Tbsp apple cider vinegar
  • ¼ cup ice water

In a large bowl, blend together the flours, xanthan gum, salt and sugar. Using a pastry cutter, cut in the butter and shortening in small dabs until you have lumps the size of white beans (NOT fine like cornmeal). In a small bowl, whisk the eggs and add the vinegar and ice water. Stir into the flour mixture and form a ball- Knead it a little, don’t go crazy, though. If it is too dry and not coming together add more ice water, 1 Tbsp at a time. Divide dough into 2 balls, form into discs and wrap in plastic. Refrigerate at least one hour before rolling out. To roll, use sweet cornstarch to prevent dough from sticking to surfaces. Recipe yields 1 top and 1 bottom shell.