Gluten Free Pie Crust by
Keisha Kellerhals
Ingredients
1 Cup Rice Flour
1/2 Cup Cornstarch
1/4 Cup Sorghum Flour
1/4 Cup Tapioca Flour
1 Tablespoon Sugar
1/4 teaspoon Xanthan Gum
1/4 teaspoon Salt
1 Large egg, lightly beaten
12 Tablespoon Cold Butter
1 Tablespoon Ice Water
1 Cup
Rice Flour
1/2 Cup
Cornstarch
1/4 Cup
Sorghum Flour
1/4 Cup
Tapioca Flour
1
Tablespoon Sugar
1/4
teaspoon Xanthan Gum
1/4
teaspoon Salt
1
Large egg, lightly beaten
12
Tablespoon Cold Butter
1
Tablespoon Ice Water
Instructions
Mix dry ingredients together, add butter and mix until crumbly
add the egg then ice cold water (the colder, the better)
Wrap in wax paper and refrigerate for 1 hour
