I searched for the site that I originally found this recipe on, and couldn’t track it down! I think I only altered it by using 1/4 shortening instead of all butter…but I can’t remember. Either way, it’s fabulous.
1/4 c. unsalted butter
1/4 c. shortening (I use palm oil, rather than hydrogenated yuck)
2 – 4 Tablespoons of ice water
1 1/4 c. gluten-free flour blend (below. there will be some left for rolling out the dough)
1/2 tsp fine sea salt
2 Tablespoons sugar
1/2 tsp gum (guar or xanthium)
Cut butter and shortening into smallish pieces and put in the freezer for 15-30 minutes. Add ice cubes to a glass of water while preparing dry ingredients. Combine the flour blend, salt, and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter/ shortening and pulse until it looks like coarse meal with some pea sized pieces of butter.
With the processor running, add ice water 1 Tbsp. at a time until the mixture just BARELY starts to cling together. If you pinch some and it holds, then you have enough. Don’t over-water pie crust! You’ll get tough, crackery crust instead of melt-in-your-mouth flaky crust. Plus it will be impossible to roll. This is true of crust made from regular flour too!
Dump the dough into a large zip-lock bag and squeeze it together and mash it until you can form a disk. Put in the refrigerator for at least an hour. Remove it from the fridge about 5 minutes before you roll it out. Use the left over flour mix to keep the dough from sticking to your counter/ wax paper/ pastry-cloth and rolling pin.
3/4 c fine white or brown rice flour
1/4 c. potato starch
1/4 c. sweet white rice flour
1/4 c. tapioca starch
1 tsp. gum