Gluten Free Pie Crust

This recipe makes 1 pie crust.

In a medium bowl, whisk together the rice flours, tapioca flour, sugar, baking soda, xanthan or guar gum, and salt. Add the shortening and butter then cut it into the flour. When the shortening and butter are evenly blended and the dough is a coarse meal texture and the crumbles are the size of small peas, slowly add the milk and mix well.

When the dough sticks together and can be molded, form into a ball, wrap with cling wrap, and refrigerate for at least 2 hours. Can be kept in the refrigerator for up to 2 days.

Next, place the chilled dough in between two pieces of wax paper then roll out the dough into approximately a 12″ disk. Next, carefully remove the top wax paper, then carefully place a pie plate in the center of the dough then carefully turn it over and remove the remaining wax paper. Carefully set the dough inside the plate, cut off the excess, and crimp your edges.

Continue with your favorite pie recipe.