Never Fail Gluten Free Pie Crust Recipes

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Steps:

• Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Steps:

• Mix flour and salt in a bowl. Cut in shortening until lumps are pea-sized.
• Add water one tablespoon at a time. Only use as much water as is necessary. Dough should not be sticky, but shouldn't crumble apart either.
• Don't handle the dough too much -- remember the more you handle pastry crust, the less flaky it will be.
• Roll out dough to desired size and thickness. I recommend doing this between sheets of waxed paper, because you won't add extra flour to the dough.
• After the dough is in the pan, poke with fork and dab with butter. For the top crust, sprinkle liberaly with sugar over the butter.