Gluten-Free Pie Crust
In a large airtight container whisk together the rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.Advertisement
For a single-crust pastry, in a medium bowl stir together 1 1/2 cups of the flour mixture, sugar, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle water over flour mixture, 1 tablespoon at a time, stirring with a fork after each addition until moistened. Gather into a ball, kneading gently until it holds together.
Flour a piece of parchment paper with the flour mixture. Place dough on parchment; flatten into a disc. Flour top of dough; top with another piece of parchment. Roll pastry between parchment into a 12-inch circle, peeling back top sheet of paper and sprinkling with flour as necessary. Carefully peel off top piece of parchment. Invert pastry and bottom parchment into a 9-inch pie plate; carefully peel off paper. Press together any cracks or patch any broken pieces. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with plate's edge. Crimp as desired. Fill and bake as directed.
For a par-baked pastry (for custard-type pies), preheat oven to 450°F. Prepare as directed. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until just set. Cool on a wire rack. fill and bake as directed in recipe.
For a baked pastry (for chilled pie fillings), preheat oven to 450°F. Prepare as directed. Prick bottom and sides with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 8 to 10 minutes more or until golden. Cool on a wire rack. fill as desired.
Pastry for a Double-Crust Pie:
Prepare as above, except use 2 1/2 cups of the flour mix, 2 tablespoons sugar, 1 teaspoon salt, 1/2 cup shortening, 1/4 cup butter, and 1/2 to 2/3 cup ice water.