Pie Crust – Gluten-Free

submitted by Sheryl Quipp

⅓ c. shortening 75ml
2 tbsp. soft butter 25ml
1 tbsp. granulated sugar 5ml
1 c. white rice flour 250ml
2 tbsp. cornstarch 25ml
¼ c. water 50ml

Beat shortening with butter until smooth; beat in sugar. Add flour and cornstarch – stir until a ragged dough forms. Add water all at once; stir until dough is soft and smooth. Press into a disc shape and refrigerate for about 1 hour or up to three days if you wish. When ready to use it, flour hands with rice flour and press pastry into pie plate, up side and on bottom. Flute edges. Prick if baking without filling or fill as desired. Dough can also be rolled between two sheets of wax paper, if you wish.

If using this crust for quiche or other savoury dishes you might want to leave out or reduce the sugar.

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