This dough can be used to make tarts or pie crusts. I used this dough for the tart shells for my Butter Tarts, and it worked beautifully and tasted great. This recipe was submitted by my friend Tamara to the Holiday Baking E-Book that I compiled in November, 2010.
Author: Jeanine Friesen
2 1/2 cups gluten-free flour mix (see NOTE)
1 cup shortening (I prefer doing 1/2 shortening, 1/2 butter)
1 teaspoon salt
1 teaspoon xanthan gum
1 large egg (yes, it HAS to be large)
1 tablespoon vinegar
1/3 to 1/2 cup cold water
Use stand mixer and non-whisk for best results. Mix flour, shortening, salt and xanthan gum on low speed until mixture is pebbly.
Add egg, vinegar and 1/3 cup water, mix on low speed until well mixed and dough becomes ball-like. If dough is not soft and pliable, add a few drops of water at a time until it is. This dough feels exactly like the dough you would make with wheat flour, so don't feel like you have to scrimp on the water. If it takes more than 1/2 cup, oh, well, the weather might be dry. If it's less, it just might be raining!
Bake at whatever temperature you need for your filling, from 300 degrees F to 450 degrees F, or on 350 degrees F for 20-22 minutes for pre-baked crust. Although this recipe doesn't rise, it can bow in the middle, so baking stones are recommended if you are pre-baking the crust. Fruit fillings are best if baked for 1 hour at 350 degrees F.
Tip for Pie Crust: Wipe your counter with a damp cloth. Lay plastic wrap on the counter, overlapping to make a piece bigger than you want to roll your crust. Place dough on plastic wrap, cover with another sheet of plastic wrap, and roll to desired size. Remove the top layer of plastic wrap, and lift the dough, along with the plastic wrap that you rolled it out on, and carefully place the dough over your pie plate. Pushing on the plastic wrap, form the dough to the pie plate. Carefully peel the plastic wrap off, and you have one pie crust ready to bake or fill.
Flour Mix (makes 9 cups total): 3 cups brown rice flour (finely ground) 3 cups white rice flour (finely ground) 2 cups potato starch (NOT potato flour!) 1 cup tapioca starch As long as you make the 3:3:2:1 ratio, you can cut/multiply this down/up to any size. The ratio for 3 cups flour mix is 1:1:2/3:1/3.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/gluten-free-butter-tarts-and-pie-crust-for-anything.html