Gluten-Free Pie Crust

Dry Ingredients

1/2 cup rice flour

1/3 cup potato starch

2 tablespoons sugar

1 teaspoon xanthan gum

1 tablespoon cornstarch

Wet Ingredients

3 tablespoons butter, melted

1 egg, beaten

1 teaspoon apple cider vinegar

3 tablespoons butter, cold

Heat the oven to 325 degrees, and position rack in center of oven. Use a glass unbuttered pie pan. Stir the rice flour, potato starch, sugar, xanthan gum, and cornstarch together in a small mixing bowl. Set aside. Place the melted butter in a separate bowl. Crack one egg in another separate bowl, and beat it with a fork. Beat in the apple cider vinegar. Pour the beaten egg and vinegar, into the dry mixture. Stir them in. add the melted butter. Stir. Grate the cold butter into the mix. Flatten the crust out on the pie pan. Pour your choice filling in, and put in the oven for an hour, or until crust is lightly browned.

Note: this pie crust only makes enough dough to put a crust on the bottom. If you want to have one with a top, you may want to double the recipe.