Pie Crust
For one 9-inch double crust pie
Ingredients
1 Cup White rice flour
½ Cup Tapioca flour
½ Cup Arrowroot powder
2 Tbls. natural cane sugar
2 ½ tsps. xanthan gum
¼ tsp. sea salt
12 Tbls. DF margarine (OR 1 ½ sticks cold butter may be used if dairy isn’t a problem)
Approximately 2 Tbls. ice water
Instructions:
1. In a mixing bowl, combine first 6 ingredients. With a fork or pastry blender, cut in margarine until mixture is crumbly.
2. Add water a little at a time. You may need more or less water, but you don’t want the dough to be too wet.
3. Roll dough into a ball in plastic wrap. Chill in refrigerator for about thirty minutes to an hour. To speed up process, chill in freezer for no longer than 15 minutes.