Pie Crust

I love pie.

Pie and pizza were the two foods I was devastated to find out I could never eat again.

But, I found a recipe for both that never makes me miss the wheat filled ones!

This recipe makes enough crust of 2 pies, or 1 double-crusted pie.

Enjoy!

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 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)

1 egg, lightly beaten

1 T. vinegar

2-3 T. ice water

In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.

Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.

Bake at 450 for 10 minutes, or follow pie recipes instructions.