Perfect Pie Crust

Marlene Mork (GF Utah group)

1 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1 Tbsp sugar
1 tsp salt
1/4 tsp xanthan gum
1/2 cup shortening
4 ounce cream cheese
1 egg + 2 egg yolks
1 tsp vanilla
3 Tbsp very cold water

1. Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas. 
2. Add eggs, vanilla, and water. Stir into flour mixture until smooth. 
3. Form 2 or 3 balls. Makes two 9-inch deep dish pie crusts or three 8-inch pie crusts. 

Single Crust Pie: Place a ball in the center of a 8 or 9-inch pie tin and pat out covering bottom and sides of pan, press top edge into a design.   For a pre-baked crust, prick crust with a fork and bake at 425 F for 15 minutes or until crust is slightly brown.   

Double Crust Pie: Pat a pastry ball in pie pan for bottom crust. Pour filling into crust.   Roll out top crust on a cornstarch dusted pastry cloth and covered rolling pin.  Place crust on top of filled pie and use fingers to crimp edges.  (May roll out crust between sheets of plastic wrap to desired size, remove top plastic sheet and use remaining sheet to reverse dough onto the filling.)   Bake as directed for filling used.