Tender and Flaky Pie Crust

[Guest guest]

Tender and Flaky Pie Crust

 

*We had this for dinner tonight as part of a rhubarb pie and it was

delicious!

 

Blend together:

 

2 cups white rice flour

1 teaspoon salt

 

Measure and combine:

 

2/3 cup plus 2 Tbsp. vegetable shortening (butter flavored)

 

Using a pastry blender, cut the shortening into the rice flour mixture.

Dough will form small clumps. Crumble to about the size of peas. Then

sprinkle with:

 

2 Tbsp. cold water (may add an additional 1 Tbsp. if needed)

 

Mix with fork and then form into two balls. Pat one onto a sheet of plastic

wrap. Cover with a plastic wrap topping and roll crust. Remove top sheet

of plastic wrap, flip crust over, and place pie crust in pie pan. Remove

bottom plastic wrap. Fill as desired (makes two crusts; one can be used for

a top crust or can be used for two open-faced pies).

 

Bake at 350 degree F. until golden or until filling is done.