Roll-out Gluten-free Piecrust

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 cup rice flour
• 1/3 cup tapioca flour
• 1/3 cup potato starch
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, organic preferred (one stick)
• 1 egg
• 1 teaspoon cider vinegar

Recipe

• 1 sift the rice flour, tapioca flour, potato starch, cornstarch, baking powder, and salt together into a large bowl.
• 2 using a pastry blender, cut the butter into the dry ingredients, blending until the mixture resembles coarse meal.
• 3 in small bowl beat egg and vinegar together and mix into the dough.
• 4 form the dough into a ball and roll out between two sheets of wax paper, laying the pie pan on top and allowing 1 ½ inches extra for overhang. gently remove one sheet of wax paper from the dough.
• 5 carefully place the dough in the pie pan and remove the top sheet of wax paper. trim any excess dough with kitchen shears and crimp the edge.