Double Pie Crust

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Double Pie Crust

Source: Still Going Against the Grain/Potts (adapted)

 

1 cup rice flour

1 cup bean flour

2 tsp.l Xanthan gum

1/2 tsp. salt

3/4 cup vegetable shortening

1/3 cup cold water

 

Mix with a pastry blender. Cut in shortening and mix until

particles are the size of peas. Add cold water and mix gently just

enough to dampen entire mix. If mix is too sticky, sprinkle a

little flour over all. Divide dough into 2 balls. Roll out on a

lightly floured pastry cloth to desired thickness. Roll dough

around the rolling pin to transfer to your pie pan. Fill and cover

with 2nd roll. Press and flute around edges. Bake according to the

directions on your recipe.