Gluten-Free Sweet Rice Flour Pie Crust

Photo: flickr user karla kaulfuss

Ingredients

3 tablespoons butter, frozen

2 tablespoons vegetable shortening, frozen

1/4 cup Sweet White Rice Flour

1/2 cup Sorghum Flour

1/2 cup tapioca Flour

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 teaspoon Gluten-free baking powder

3 tablespoons ice water

Preparation

In a large bowl, add all dry ingredients and mix until combined

Cut butter into cubes and add to bowl of dry ingredients. Cut the butter into the flour mixture to the size of large chunks. Then, add the shortening and continue cutting in the fats until the size of large peas.

Sprinkle ice water a tablespoon at a time into the dough mixture. Using a fork to mix after each addition. Pull the dough together into a ball and knead about 15 seconds. Wrap in plastic and let rest about 30 minutes.

Roll out dough between two layers of plastic wrap or wax paper. The dough should be about 1” larger than a 9” pie tin.

Carefully, remove the top layer of plastic wrap leaving the under layer of plastic wrap on the dough. Invert your pie tin on top of the uncovered dough. Flip the pan over (now the dough has the plastic wrap on top) and gently fit the dough into the pie tin. Then, remove the other layer of plastic wrap.

Crimp the sides of the dough for an edge. Prick the inside of the crust with a fork. Bake at 400 degrees or until lightly brown about 18 minutes. Cool.