Gluten-Free/Allergen-Free Pie Crust

Ingredients

• 2 ounces white rice flour
• 1/2 cup sorghum flour
• 1/4 cup sweet rice flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup soy-free solid shortening
• 2-4 tablespoons water

Directions

1. Combine the white rice flour, sorghum flour, sweet rice flour, granulated sugar and salt in a food processor or a large bowl. In the processor, give it a few pulses; by hand, whisk everything together. Add the shortening, then pulse again or work it in with a pastry cutter until it is evenly blended into the flour and you do not see any big bits left. Add the water and pulse until the dough forms, or stir it in with a wooden spoon until the mixture comes together.
2. Dust a sheet of parchment paper generously with white rice flour, then place the dough in the middle. Sprinkle a little more flour over the top and roll it into a large round, about 11-inches across. Set the pie plate upside down over the dough. Slip your hand under the parchment, between the paper and the counter, and turn the dough and plate over in one quick move. Gently peel away the parchment. If the dough tears, just press the pieces back into place.
3. Trim the edges, then use a fork to crimp them.
4. Wrap the pan in plastic wrap and refrigerate for 4 hours or overnight. Use the crust according to your favorite pie recipe, or bake it in a 425 degree F oven. Before baking, lightly prick the bottom of the crust with a fork.