Gluten Free Pie Crust

Finally, a yummy, flaky gluten free pie crust.

Ingredients:

• 3/4 C Brown Rice Flour
• 1 1/2 C Sweet Rice Flour
• 1/4 C Potato Starch (not flour)
• 1 tsp. salt
• 3/4 C + 2 Tbsp Butter (allow to sit on counter for a few minutes to soften)
• 2 eggs
• 1/4 C cold water

Directions:

1. Combine all dry ingredients in mixing bowl.

2. Add butter and mix (I use my Kitchenaid stand mixer) until you have a crumbly mixture.

3. Add in the eggs and mix until combined with the dry ingredients.

4. Slowly add in the water until the dough starts to come together.  You may need a little more or less water depending on your climate.

5. For a full size pie, divide dough into to balls.  Place the flattened ball between 2 pieces of parchment paper.

6. Roll out the dough (periodically flip the dough over to keep it from sticking during rolling, you can put some flour on the parchment if needed) until it’s approximately 1/4 thick.

This recipe makes enough dough for 2 pie crusts or 1 bottom and 1 top crust. You can pre-bake (375 for 25 minutes or until golden brown) or fill with your favorite filling and bake.