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1
Combine the brown rice flour and salt in a large bowl In the bowl of a standing mixer fitted with the paddle attachment, mix the palm oil until softened, about 1 minute.
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2
With the mixer on low speed, add the flour mixture slowly until incorporated.
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3
Add the agave syrup and water and mix until a soft dough has formed, about 5 minutes.
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4
If the dough is dry, add additional water 1 tablespoon at a time until the dough is smooth.
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5
For a double-crust pie, set aside and cover half of the dough.
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6
There is no need to refrigerate it.
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7
Dust your work surface (a 12- by 18-inch cutting board or piece of cardboard covered in parchment paper works well) and your hands liberally with brown rice flour.
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8
Place the dough on your work surface and sprinkle the top with more brown rice flour.
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9
Roll the dough into an 11-inch disc.
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10
Place your pie plate on top of the rolled-out dough.
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11
With one hand under the work surface and the other on the pie plate, flip them so that the cutting board is on top.
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12
Set the pie plate on the counter, remove the cutting board, and gently press the pie dough into the pie plate.
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13
Any tears that occur can be fixed by gently pressing and pinching the dough back together.
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14
For a single-crust pie, decoratively flute the perimeter of the pie crust by pressing a fork along the edge or using your thumb and forefinger to pinch the edge.
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15
For a double-crust pie, roll out the second half of the crust in the same manner.
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16
After adding filling to the bottom crust, slide the top crust onto the pie.
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17
Seal the perimeter by pressing a fork along the edge or using your thumb and forefinger to pinch the edge over the par-baked bottom crust.
