Time 10m Yield 8 Number Of Ingredients 7 Steps:
Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Time 25m Yield 2 pie shells Number Of Ingredients 7 Steps:
In a mediuim bowl, blend all of the dry ingredients until well blended. Cut in the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water and combine. Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour. Roll out to a 11" circle, using as much flour as needed to prevent sticking. Place the dough in a 9" pie plate. Repeat with second piece of dough and cut steam vents in top if making a two crust pie. Fill with filling, and place second piece of pastry on top, adjust to fit. Roll under and crimp pastry. Bake as directed for filling used. For a baked single crust, prick the pastry with a fork on sides and bottom. Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned. Cool before filling.
Number Of Ingredients 9 Steps:
In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.
Time 1h45m Yield 8 Number Of Ingredients 5 Steps:
Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour. Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment. Reserve remaining crust to top filled pie.
