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Gluten-Free Pie Crust

1 C White Rice Flour
3/4 C Potato Starch Flour (NOT Potato flour)
1/2 C Tapioca Starch Flour (this, however, IS the same as Tapioca Flour)
1 Tbsp Sugar
1 Tsp Salt
1/4 Tsp Xanthan Gum
1/2 C Shortening (can use Butter Flavor Crisco)
4 Oz Cream Cheese
1 Egg + 2 Egg YOLKS
1 Tsp Vanilla
3 Tbsp VERY cold water

Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas.

Add eggs, vanilla and water. Stir into flour mixture until smooth. Mix it up as much as you can with a fork/spoon, then just spray your hands with Pam and knead it all together until it looks right...the nice thing about gluten-free dough is that you cannot overwork it like regular so it won't get tough).

Form 2-3 balls (makes two 9 inch deep dish pie crusts or 3 8 inch pie crusts...although you can make two crusts and use a 10 inch deep pan and it works fine) and chill for several hours or overnight (the cooler the better for GF dough).

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 for 15 minutes or until crust is slightly browned.

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 and covered rolling pin. Place crust on top of filled pie.

To roll out, overlap two sheets of saran wrap, spray it with Pam and put the dough down and then cover it with two overlapped sheets of saran wrap, also spray with Pam. Role it out to the size you want, remove the top saran wrap and move the pie plate close to the dough, then slowly lifted the other side of the wrap up and over the plate, then put the dough in.  Cook it for 5 minutes at 425, then put in apples, and then repeat the process for the top crust, then bake per usual. Remember that GF flours tend to brown/burn quicker than regular, so it's important to cover the edges of the pie with foil or something to keep the crust from burning.