1 cup white rice flour, plus more for dusting
1/2 cup cornstarch
1/2 cup potato starch
1 tablespoon sugar
1/2 teaspoon salt
- Whisk the dry ingredients together in a large bowl. Using a food processor pulse the butter until it looks crumbly. If you don’t have a food processor, use a fork or pastry cutter and work the cold butter or shortening into flour mixture.
- Add egg and water, pulse until it just sticks together (don’t over mix). If dough is dry, add more water 1 teaspoon at a time.
- Wrap the dough in plastic wrap and chill for 1 hour. (If making a double crust, divide dough in half and wrap each half separately.) Remove dough from the refrigerator and place on the counter for 15 minutes.
- Roll out between layers of saran wrap
*picture shown with blueberry pie filling, because if I’m making pie around here… you can be pretty sure it’s going to be blueberry! 🙂