Gluten Free Pie Dough Pastry

- 1 1/2 cup rice flour (375 mL)
- 3/4 cup cornstarch (175 mL)
- 1/2 cup potato starch (125 mL)
- 2 tsp xanthan gum (10 mL)
- 2 Tbsp sugar (30 mL)
- 1/2 tsp salt (2 mL)
- 2/3 cup frozen canola oil (150 mL)
- 1 egg, lightly beaten (1 )
- 8-9 Tbsp ice water (120-135 mL)
1. Freeze canola oil for 2 hours or overnight for the best results.
2. In a large bowl, combine rice flour, cornstarch, potato starch, xantham gum, sugar, salt. Using pastry blender, cut in the frozen canola oil.
3. Add beaten egg and mix just until combined. Add ice water and mix just to combine again and the dough will hold together in a ball.
4. Turn dough out onto board. Divide dough in half. Wrap each half in plastic wrap and refrigerate until ready to use.
Baking Instructions:
1. Dough is easier to roll our between two pieces of plastic wrap.
2. Roll pastry over rolling pin to transfer to pie plate.
3. If dough cracks when working with it, simply pat and press dough back together in the pie plate.
4. When ready to bake, remove from refrigerator. Roll out each half to fit pie plate. Trim and flute edges.
5. Add with favorite filling and bake.
6. Or can be baked blind. Prick all over with a fork. Bake at 400°F (200°C) for about ten minutes or until golden brown.