Pie Crust
1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 teaspoon salt
2 teaspoons xanthan gum
1/2 cup DF/SF margarine (Earth Balance or see below***)
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
1 teaspoon apple cider vinegar
3 tablespoons ice cold water
Mix flours, salt, and xanthan gum in a bowl.
Rub in the margarine, but not too much. The mixture should resemble baked beans rather than breadcrumbs.
In a separate bowl, whisk together the egg, vinegar and ice water.
Slowly stir the egg mix into the flour mix, until a ball is formed.
Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
Wrap the pastry and place in the fridge for at least an hour.
It can be frozen at this stage to use at a later time.
If the pastry is a little hard when removed from the fridge, knead again a little bit.
Roll out on a sweet rice floured surface.
Place in pie pan and follow baking instructions for your pie recipe.
If making like a scratch pudding or like a lemon meringue pie, the pastry can be pricked and Baked at 425 degrees for 10-12 minutes.
***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
In this recipe I used 6 peeled, cored and sliced thin apples.
Tossed the apples with 2/3 cup sugar and 1 teaspoon of cinnamon.
Baked at 425 for 20 minutes, then turned oven to 350 and baked another 30 minutes.
