Gluten Free Pie Pastry

Ingredients:

• 1/3 cup ice water
• 2 tsp cider vinegar (optional)
• 2 egg yolks
• 1 cup rice flour
• 1 cup cornstarch
• 1/2 cup tapioca starch (if you can't find this -- add a little more rice and cornstarch)
• 2 tsp xanthan gum
• 1/4 tsp salt
• 1 cup of shortening

Steps:

1. Mix the liquids together in a small bowl.
2. Mix all the dry ingredients and shortening together.
3. Then add the liquids to the dry ingredients.
4. Cool in fridge for about 1/2 hour before using.
5. Roll out with rolling pin (use rice flour so that it doesn't stick to the surface where you are rolling it.
6. Carefully lift the pastry into the pie plate. That is the trickiest part.
7. Repair work: use either water or milk to join broken pieces of pastry together. Working with rice pastry is a challenge, but worth it.
8. An alternative is to roll the pastry on parchment paper, lift parchment paper into the center of the pie shell, and then slide the parchment paper out from underneath pastry.
9. If you are making a lemon meringue pie, I would pre-bake (for about 7 minutes) the pastry in the oven at 325 or 350 degrees.