Roll-Out Gluten-Free Piecrust

1. 1

   Sift the rice flour, tapioca flour, potato starch, cornstarch, baking powder, and salt together into a large bowl.

2. 2

   Using a pastry blender, cut the butter into the dry ingredients, blending until the mixture resembles coarse meal.

3. 3

   In small bowl beat egg and vinegar together and mix into the dough.

4. 4

   Form the dough into a ball and roll out between two sheets of wax paper, laying the pie pan on top and allowing 1 1/2 inches extra for overhang.

5. 5

   Gently remove one sheet of wax paper from the dough.

6. 6

   Carefully place the dough in the pie pan and remove the top sheet of wax paper.

7. 7

   Trim any excess dough with kitchen shears and crimp the edge.

No nutritional information available.

No additional tips available.