Pie Crust (Gluten-Free)

Remarkably tender and flaky for a gluten-free pie crust. Make it vegan by substituting coconut oil for the butter in the recipe.

Ingredients

• 1 cup superfine brown rice flour
• 1/3 cup tapioca starch
• 1/3 cup potato starch
• 1/6 cup white rice flour
• ½ tsp sea salt
• 1/8 tsp xanthan gum
• 1 tsp baking powder
• 1/6 cup light-flavored oil (canola, grapeseed, corn, etc.)
• 5 tbsp butter
• 4-6 tbsp cold water

Preparation

Mix dry ingredients together in a medium bowl. Cut in oil and butter until mixture resembles coarse crumbs. Add water gradually until dough just comes together. If possible, chill before rolling out.