Pie Crust from Special Diet Solutions by Carol Fenster
1 1/4 c white rice flour
1 c tapioca flour (not starch)
1 T sugar
1/2 t baking soda
1/2 t xanthan gum
1/2 t salt
1/2 c shortening
1/4 c butter or margarine
1/4 c milk
Place dry ingredients in food processor and process until
texture of large bread crumbs. Add milk and process until mixture forms
ball. If not, add water - 1T at a time - until mixture forms ball.
Remove from food processor.
Split dough into two balls, wrap each in saran wrap and let sit in fridge for an hour or more.
Roll half of dough between two pieces of plastic
wrap.
To place in 8-inch pie plate, remove one piece of plastic wrap and
invert carefully onto plate, centering dough over plate. Remove remaining
plastic wrap and press into plate. If dough is difficult to handle, press
entire bottom crust in place with your fingers.
Fill crust with filling
of choice. Roll remaining dough between floured sheets of plastic
wrap. Invert onto filled crust, centering crust on pie plate. Push
and pinch dough to fold ridge around rim of pie plate. Optional: Brush
top crust with milk or combination of 1 beaten egg white and 1 T water.
Sprinkle with sugar if desired.
Bake as your pie filling recipe directs - but watch to avoid
burning.
I usually end up using this as two separate pie crusts.
