Gluten-Free Pie Crust

1. 1

   Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended.

2. 2

   Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

3. 3

   Transfer flour-butter mixture to a bowl; add eggs and vinegar.

4. 4

   Knead mixture just until blended.

5. 5

   Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together.

6. 6

   Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

7. 7

   Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch.

8. 8

   Place 1 dough ball on the plastic wrap and flatten using your hands.

9. 9

   Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter.

10. 10

    Repeat with remaining dough.

* Per serving · 4 servings · Values may vary.