Gluten Free Pie Dough
I haven’t tried this myself, however it comes a good source, at the Bird Shill Enterprises, they are out of Winnipeg, Man Canada. They make Pie & Tart presses.
1/2 cup Tapioca flour
1/2 Corn Starch
1/4 cup potato Flour (not potato starch)
1/2 cup Chick Pea flour
1/2 cup rice flour
1 tsp xanthan gum (or guar gum
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 egg
1 tsp vinegar
4 Tablespoon ice water
Combine dry ingredients. Cut in butter & shortening with pastry blender or four until mixture becomes a coarse meal. Beat egg with a fork, combine with vinegar and ice water. Stir into flour mixture until just combines and hold together. If you are rolling it out, refrigerate up to 1 hour. (this prevents shrinking) If pressing with a Birds Press, do not chill. Makes 1 double crust 10″ pie.
