Gluten-Free Pie Crust
Ann Brown

1 cup rice flour

3/4 cup tapioca flour

3/4 cup corn starch

1 tsp xanthan gum

1 tsp salt

1 T sugar

1 egg

1 T vinegar

3/4 cup shortening

5 T ice water

Mix all dry ingredients together well.  Beat egg with vinegar, add to dry ingredients.  Cut in shortening until it's the consistency of course corn meal.  Add ice water and form into a ball.  Chill and roll into two pie crusts.