Gluten Free Pie Crust

I love my pies. Bacon and egg pie in the summer is just great served with a fresh salad. This piecrust tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!

 

Ingredients

 

1 ½         cup white rice flour

½            cup tapioca flour

1              teaspoon baking powder

1              teaspoon xanthan gum

1              cup melted margarine

½            cup ricotta cheese

½            cup sour cream

 

Directions

 

Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.

 

Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.

 

Transfer to your pie pan/plate and flute the edges.

 

Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.

 

Bake at 200 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.