Gluten free Pie Crust

Pie is good any time of the year which means having a scrumptious pie crust. This one is crunchy and delicious and keeps well. For a double crust pie, do not double the recipe, instead just make two separate crusts.

1 c + 2 tbsp Brown Rice Flour mix

2 tbsp sweet rice flour

1 tbsp granulated sugar

1/2 tsp xanthan gum

6 tbsp cold butter

1 large egg

2 tsp orange juice/lemon juice/vinegar

1. Preheat oven to 375 degrees. Grease a 9-inch pie pan or tart pan, dust with rice flour.

2. Combine flours, sugar and xanthan gum in large bowl. Use a pastry cutter and cut butter into flour mixture until crumbly.

3. Beat egg and juice together. Add to flour mixture and beat until it holds together.

4. Form dough into a ball. Dust two sheets of plastic wrap or wax paper and place dough between them. You can roll out at this stage or place in fridge for 15 minutes.

5. Roll out pastry to fit pie plate. Crimp edges and prick pastry with fork.

6. Bake pie crust for 25 minutes or until lightly brown. Remove and cool completely.

7. When cool, fill with whatever delicious pie filling one's heart desires.