2 ½ cups featherlight flour
1 rounded teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar
¾ cup shortening
1 tablespoon vinegar
4 tablespoons ice water
Sweet rice flour for rolling
Blend the flour mix, zanthan gum, salt, and sugar. Cut in the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg substitute 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 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, remove 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 450º oven for 10-12 minutes or until slightly browned. Cool before filling
Makes enough pastry for a 2-crust 9” pie or 2 pastry shells