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The good news is that despite a slight grainy texture, the crust was quite tasty. I am thinking that the words "easy as pie" must have been coined by someone who worked in a bakery and used normal flour. I have a pie crust recipe in my cookbook that I enjoy. It has good flavor and is quite flaky. Here is another recipe from my friend, Sian. She told me that cold dough and cold fingers help when you roll out pie crust. Good to know. Thanks, Sian, for sharing your recipe. :)
GF Pie Pastry
1/3 c. ice water
2 tsp. cider vinegar
2 egg yolks
1 c. rice flour
1 c. cornstarch
½ c. tapioca starch
2 tsp. xanthan gum
¼ tsp. salt
1 c. shortening
In a small bowl, combine ice water, vinegar, and egg yolks. Set aside. In a large bowl, sift rice flour, cornstarch, tapioca starch, xanthan gum and salt. Using a pastry blender or two knives, cut in shortening until mixture resembles small peas. Stirring with a fork, sprinkle egg yolk mixture, a little at a time, over the flour-shortening mixture to make soft dough.
Divide dough in half. Gently gather dough into a ball and place each half on plastic wrap and flatten into a disk and wrap well. Refrigerate for at least 1 hour. Let cold pastry stand for 10 minutes at room temperature before rolling out.
Place the pastry disk between two sheets of waxed paper. Gently roll out the pastry dough into a circle 1” larger than the diameter of the pie plate. Remove the top sheet of waxed paper. Invert the pastry over the pie plate, easing it in. Carefully remove the remaining sheet of waxed paper.
Trim excess pastry to edge of pie plate and patch any cracks with trimmings. If baking unfilled pastry shell, prick bottom and sides with fork. Bake at 425 for 18-20 minutes or until golden. To bake filled pastry shell, do not prick. Fill and bake according to individual recipe directions.