Adapted from Gluten-Free Girl & the Chef, I like this pie crust much better than the rice crust. If you roll it out on plastic or parchment paper, you will be able to gently lift it up and flip it into your pie tin.
- 1 C lard
- 70 g superfine brown rice flour
- 52.5 g sorghum flour
- 17.5 g potato flour
- 87.5 g sweet rice flour
- 52.5 g potato starch
- 35 grams arrowroot powder
- 35 grams cornstarch
- ½ tsp salt
- ½ cup ice water
Mix dry ingredients in a food processor bowl. Add the lard (cut into a few pieces) and pulse ten times. Add the water and pulse five more times. It will look like dry cottage cheese (but add a little more water if it’s toooo dry).
Divide dough in half, then form each half into a ball. Flatten slightly. Wrap these disks individually in plastic wrap and refrigerate overnight.
Remove from refrigerator, let sit 15-30 minutes, then preheat oven to 400. Roll out the crust on a liberally dusted (with GF flour) board (parchment paper makes it easier to move the crust to the pie tin). Transfer to pie plate, fill with pie filling of your choice, and bake 15 minutes. Reduce oven temperature to 350 and continue baking another 45 minutes.