Ingredients

1 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup shortening
4 ounces cream cheese
1 egg plus 2 egg yolks
1 teaspoon vanilla
3 tablespoons very cold water

Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas. Stir in eggs and vanilla; add enough water to form dough. Form 2 or 3 balls. Makes two 9-inch deep-dish pie crusts or three 8-inch pie crusts.

Single crust pie: Place a ball in the center of a 8- or 9-inch pie tin and pat out, covering bottom and sides of pan. Press top edge into a design. For a pre-baked crust, prick crust with a fork and bake at 425 degrees for 15 minutes or until crust is slightly brown. Fill with desired filling.

Directions

Double crust pie: Pat a pastry ball in pie pan for bottom crust. Pour filling into crust. Roll out top crust on a cornstarch-dusted pastry cloth using a covered rolling pin. Place crust on top of filled pie and use fingers to crimp edges. (You may roll out crust between sheets of plastic wrap to desired size, remove top plastic sheet and use remaining sheet to reverse dough onto the filling.) Bake as directed for filling used.