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1
Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine.
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2
Add the xanthan gum, guar gum and salt.
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3
Cube the butter and leaf lard into 1-inch pieces.
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4
Lay them gently on the flours.
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5
Put the bowl in the freezer for 15 minutes.
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6
Working quickly, take the bowl out of the freezer.
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7
Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas.
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8
Don't go too far.
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9
You still want to see the fats in the flours.
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10
Pour 3 ounces cold water onto the mixture.
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11
Stir gently with your hands.
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12
You are looking for the flours and fats to be just wet enough that they stick together when pinched.
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13
You might need to add an additional tablespoon or two water, depending on the day.
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14
If you add a bit too much water, that's okay.
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15
A wet dough is better than a dry dough.
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16
Bring the dough together into a ball.
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17
Gently flatten it into a disc.
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18
Wrap it in plastic wrap.
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19
Refrigerate the dough for at least 1 hour.
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20
Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper).
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21
Working from the center outward, gently roll out the dough into a 10-inch circle.
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22
Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan.
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23
Settle it in gently.
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24
Don't stretch or push it around too much.
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25
Remove the second piece of plastic wrap.
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26
If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers.
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27
Crimp the edges.
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28
Put the pie pan in the refrigerator for at least 30 minutes.
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29
Preheat the oven to 400 degrees F.
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30
Place a buttered piece of foil on the pie dough, nestling it gently against the sides.
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31
Fill the foil with dried beans or pie weights.
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32
Bake the pie dough for about 20 minutes.
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33
Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
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34
You now have a blind-baked pie crust, ready to finish with pumpkin filling.
