gluten-free/cf Pie Crust

[missy'smom]

Especially ones that make a single crust?

[lpellegr]

This one from Bette Hagman is really good. It makes two crusts, but you can use half the dough and freeze the other half in a lump and it still works well when thawed.

1 cup white rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded t xanthan gum

3/4 t salt

1 T sugar

3/4 c shortening (Crisco works fine)

1 egg, lightly beaten

1 T vinegar

2 - 3 T ice water (or as much as it takes)

Blend together all the dry ingredients. Cut in the shortening with a pastry blender or your favorite method. Mix the egg and vinegar together and add to the dry ingredients and mix. 1 T at a time, add the cold water, until the dough holds together in a ball and you can make all the dry pieces stick to it.

Cut the ball of dough in half. You can wrap one half in plastic wrap at this point and freeze. Cover and refrigerate for 30 minutes. Roll it out in whatever way works for you: between two rice-flour dusted sheets of plastic wrap, or my way is to sprinkle some water drops on the counter and spread a piece of wax paper over it (the water helps it not slide around), flour the wax paper, roll the dough out on that with enough rice flour to keep it from sticking to the rolling pin. Put it in the pan by peeling off the top sheet of plastic if you used it, lay the empty pan upside down on the crust, slip your hand under the bottom sheet and flip the whole thing over, then peel off the plastic or wax paper.

For a pre-baked crust, bake 10-12 minutes at 450. Otherwise put your filling in and bake as usual.

[celiac-mommy]

SUPER easy-It's almost like a shortbread

1c favorite gluten-free flour blend-or just plain brown rice flour

1 stick or 1/2c butter or margarine

2 tbs sugar

Melt butter in pie plate,

Add flour and sugar

Mix w/ fork until combined,

Press into plate,

Refrigerate ~30 minutes before filling.

Double the recipe for double crust, take 1/2 and press out on wax or parchment paper into circle a little larger than the pie plate--only refrigerate ~15 minutes so it's still pliable. Turn over onto pie and peel off paper, press into bottom crust, vent and cook as directed.