Gluten Free Pie Crust

Source: Living Without Fall 2003, pg. 45

2/3 cup rice flour

1/4 cup corn or tapioca starch

3 Tbsp. tapioca starch

1 tsp xanthan gum

1/4 tsp salt

1 Tbsp sugar

1/4 tsp gluten-free baking powder

3 Tbsp. cold,margirine

3 Tbsp. vegetable shortening in small pieces

1 egg yolk or replacer

3 tsp cold water

1 tsp. cider vinegar

1. Blend dry ingredients.

2. Cut in margarine and shortening until mixture resembles a course meal. Add egg yolk replaced, water and vinegar. Blend.

3. Wrap dough in plastic and press into a ball. Chill for 1 hour. 4. Between two sheets of plastic wrap, roll dough out into a 12-inch circle ( about 1/4-inch thick). Remove top sheet of plastic wrap and flip pastry onto a 10-inch pie plate. Keeping the plastic wrap over the top of the crust, pat it into the pan, piecing together any parts that separate when the crust lands in the pan. Remove the second sheet of plastic wrap. Crimp edges.