Gluten Free Flakey Pie Crust
Ingredients:
1-1/4 Cups White Rice Flour
1 Cup Tapioca Flour
1 Tbsp. Sugar
1/2 Tsp. Baking Soda
1/2 Tsp. Xanthan Gum
1/2 Tsp. Salt
1/2 Cup Vegetable Shortening
4 Tbsp. Cold Butter
1/2 Cup Milk
Directions:
In a medium bowl whisk together the White Rice Flour, Tapioca Flour, Sugar, Baking Soda, Xanthan Gum & Salt.
Add the Shortening & Butter to the flour mix. Using your fingertips or a pastry blender, rub or cut the shortening & butter into the dry ingredients until they are the texture of a coarse meal with pea-sized pieces. Gradually stir in the milk with a fork to moisten the dry ingredients. On a board, lightly floured with Tapioca Flour, form the dough into a ball, then flatten to a disk. Wrap in plastic wrap & refrigerate for at least 2 hours & up to 2 days. When ready to use, roll out dough on a floured surface & place in a buttered 9" pie plate. Poke holes in the bottom & sides of the crust to prevent it from rising when baked. Follow baking instructions for your pie recipe. To make a fully baked crust - bake in a preheated oven at 350* for 18-20 mins. until golden brown. Cool completely before filling. To make a partially baked crust - bake for 8 mins. before adding the filling.