This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James
1 ½ cup sifted gluten-free flour *
½ cup soy flour
2 teaspoons xanthan gum
¼ - ½ teaspoon salt
2/3 cup Crisco or other shortening
5-7 tablespoons COLD water (I use 7)
Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed.
* gluten-free flour 6 parts rice flour
2 parts potato starch flour
1 part tapioca starch flour
Fresh Black Currant Filling:
3 Cups fresh Currants (heaping), crush ½ cup.
Mix the crushed berries with 1 ½ cup sugar, 3 tablespoons of quick-cooking tapioca and ¼ teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in ½ to 1 teaspoon of grated orange peel and ½-2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.