Pie Crust from Scratch

Pie Crust

Makes 2 pie crusts

1/2 cup brown rice flour

1/2 cup white rice flour

1/2 cup tapioca starch

1 cup sweet sorghum flour

1 tsp. xanthan gum

1 tsp. salt

dash sugar (if using for a sweet filling, omit for savory fillings)

1 cup spectrum shortening

6-8 T. ice water

Combine the dry ingredients in a large mixing bowl.  Cut in shortening until crumbly using a pastry cutter or two knifes in a criss-cross fashion.  Add the ice water 1 T. add a time until it stirs into a ball. Turn out onto a lightly floured surface and knead a few times.  Divide the dough into 2 balls, wrap in parchment or wax paper, chill at least one hour or overnight.

Remove from refrigerator and allow to stand for 5 min. to warm slightly.  Roll each ball of dough between two sheets of parchment or wax paper.

Remove the top sheet of wax paper.  Gently flip and place uncovered side of dough onto the center of pie plate so the remaining wax paper is on top. Press the dough down to fit the form of the plate.  Carefully peel away the 2nd piece of wax paper.

 

Use a knife to cut around the outside edges of the pie plate to trip the excess dough.  Prebake or fill as desired.
Repeat the rolling processes for the 2nd ball of dough and use it for 2nd pie, or top crust on the first pie.
To prebake, prick with fork, bake for 10-12 min. at 450 degrees.

To make the fluted edges shown, I push down on the edge of the dough with my index and middle finger of my left hand, my fingers pointing into the middle of the pie, the fingers spread apart slightly.  I use the index finger of my right hand and place it between left fingers.  I pull the dough up and push inward gently with my right index finger while holding the edges under my left fingers down.  This makes one flute.  Reposition your fingers so your left index finger is where your left middle finger was and your middle finger is pressing on unformed dough.  Repeat the lift and push with your right index finger between your left index and middle finger.  This makes the next flute.  Continue in the manner around the edge of the whole pie.

Use a sharp knife to cut steam holes in the top crust, if desired.