GF- Perfect Pumpkin Pie Crust

From Ashey Floyd

INGREDIENTS

1 c. Brown Rice flour

3/4 c. potato starch (not flour)
1/2 c. tapioca starch

1 Tbsp sugar

1 tsp salt

1/4 tsp xanthan gum 

1/2 c. shrotening

4 oz cream cheese (I used 1/4 c. butter)

1 egg + 2 egg yolks

1 tsp. vanilla

3 Tbsp very cold water

Directions:

1. Combine dry ingredients. Cut in shortening and cream cheese with a pastry cutter (or fork) until size of peas).

2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.

3. From 2 or 3 balls. Makes two 9" deep dish pie crusts or three 8" pie crusts.

4. Pat a pastry ball in the center of a 8 or 9" pie tin and pat out. It helps if your hands are wet. Pour filling into crust. Roll out top crust on a tapioca starch dusted pastry cloth and cover rolling pin. Place crust ontop of filled pic and use fingers to crimp edges. (I had to wrap the dough around the rolling pin to transport the rolled out fdough from the counter to the pie with out it breaking. And strips don't work, it's way too crumbly- i tried!)

My filling was the mixed berries from Costco! Yummy.