home-made pie crust

Source: CupcakePunk@wordpress

¾ c Bob’s Red Mill all purpose gluten-free flour

¼ c brown rice flour

¼ c besan (chickpea flour)

¾ tsp guar gum

½ tsp salt

½ tsp raw sugar

½ c Earth Balance "butter"

¼- ½ c ice water

::note:: this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Mix flours, guar gum, sugar, and salt in a large bowl; add the EarthBalance in tablespoon chunks, and use a pastry blender to blend until the mixture resembles coarse meal.

Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a ball. Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Roll out and use as a pie or crust