San Francisco Peaks

Flagstaff Celiac Support Group

GLUTEN-FREE PIE CRUST #1

1 ¼ cups white rice flour
1 cup tapioca flour
1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
½ cup shortening
¼ cup (½ stick) unsalted butter or margarine
¼ cup milk (cow, soy, or rice)

    • Combine dry ingredients in a large mixing bowl
    • Cut in shortening and butter until the texture of large bread crumbs
    • Add milk and mix until the mixture forms a ball (if not, add water, 1 tablespoon at a time, until it forms a ball).
    • Roll about 2/3 of the dough between 2 pieces of rice-floured waxed paper until large enough for the pie tin. Remove the top piece of waxed paper and invert carefully into the pie pan. Remove the other piece of waxed paper and press dough into the bottom and up the sides of the pie pan.
    • Fill crust with filling of choice.
    • Repeat with the remaining 1/3 of the dough for the top crust.
    • Bake according to the directions for the pie filling.