Gluten-Free Pie Crust via Providence Journal
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces (size of peas)
1 large egg, beaten
1 tablespoon apple cider or white vinegar (not malt vinegar)
3 to 4 tablespoon ice water
Combine rice flour, potato starch, tapioca flour and salt in a medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center and then add egg and vinegar. Stir gently with fork until just blended. Sprinkle with water, blend together with a fork and clean hands until mixture just holds together and forms a ball. Do not add to much water and do not over mix with warm hands.
Make into a ball and then divide dough in half. Cover one half with plastic wrap and set aside.
Place remaining half on lightly rice floured sheet of wax paper. Put another piece of wax paper on top of dough. Roll out dough to 1/8 inch thickness. Slowly peal back the top sheet of wax paper.
Invert dough into a 9 inch deep dish (4 cup volume) pie plate. Slowly peal away second sheet of wax paper.
Hint: When rolling on either plastic wrap or wax paper wet the counter surface as this will help hold down the wax paper or plastic wrap.
Makes one top and bottom 2 crust pie sheets. Enjoy!