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FOOD PROCESSOR METHOD
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In a small bowl, combine ice water, vinegar and egg yolk.
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Set aside.
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In a food processor fitted with a metal blade, pulse sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt until mixed.
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Add butter.
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Pulse until mixture resembles small peas, about 5 to 10 seconds.
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With machine running, add egg yolk mixture in a slow steady stream.
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Process until dough just holds together.
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Do not let it form a ball.
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TRADITIONAL METHOD
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In a small bowl, combine ice water, vinegar and egg yolk.
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Set aside.
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In a large bowl, sift sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt.
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Resift.
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Using a pastry blender or two knives, cut in butter until mixture resembles small peas.
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Stirring with a fork, sprinkle egg yolk mixture, a little at a time, over the flour-butter mixture to make soft dough.
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FOR BOTH METHODS
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Gently gather dough into a ball and place on plastic wrap and flatten into a disk.
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Wrap well.
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Refrigerate for at least 1 hour.
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Place the pastry disk between two sheets of waxed paper.
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Gently, with quick, light strokes of the rolling pin, roll out the pastry dough into a circle 1 inch (5 cm) larger than the diameter of the pie plate.
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Carefully remove the top sheet of waxed paper.
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Invert the pastry over the pie plate, easing it in.
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Carefully remove the remaining sheet of waxed paper.
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Trim excess pastry to edge of pie plate and patch any cracks with trimmings.
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Press edge with a fork.
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For a more attractive finish, using a sharp knife, trim the edge evenly, leaving a 1-inch (5 cm) overhang.
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Tuck pastry under to form a raised double rim.
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Flute or crimp the edges.
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To bake unfilled pastry shell: To prevent pastry from shrinking or puffing up, prick bottom and sides with a fork.
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Bake at 425F (220C) for 18 to 20 minutes or until golden.
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Let cool completely before filling.
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To bake filled pastry shell: Do not prick.
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Spoon the filling into unbaked pastry shell and bake according to individual recipe directions.
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VARIATION
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Substitute pecan flour or almond flour for hazelnut flour.
