Gluten Free Pie Crust

Contributed by our good friend Sara. Check out her blog at: gfmadeeasy.com or see this recipe on her blog at: Gluten Free Pie Crust
Ingredients:
2 cups Namaste Foods Organic Sorghum Flour
1 cup brown rice flour
1 cup tapioca starch
2 teaspoons xanthan gum
1 Tablespoon sugar
2 teaspoons salt
1-3/4 cup cold, unsalted butter
1 egg, beaten
1/2 cup cold water
1 Tablespoon apple cider vinegar
1 egg white
1 Tablespoon water
Directions:
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In a large bowl, combine flours, tapioca starch, xanthan gum, sugar and salt. Cut in the butter using a pastry cutter until it is well blended and resembles course sand.
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Whisk together the water, egg and vinegar and add to the flour mixture, mixing first with a fork, and then with your hands until the dough comes together into a ball.
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Divide into four equal portions, cover and refrigerate for at least an hour. If you decide to halve this recipe, you can freeze two of the portions for later use.
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On a floured surface (I use brown rice flour), roll out the portions of dough for that they fit one inch over the pie plate. Neat trick: If you have trouble lifting the dough, roll it up on the rolling pin and place on the pie plate: Gently tap down the crust into the pie plates. Add the filling and if the recipe calls for a top crust, add the second crust.
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Cut the excess using kitchen shears to within 1 inch of the edge. Fold the bottom crust edge over the top and pinch together the edges. Brush with egg white/water and sprinkle generously with sugar (omit sugar if it is a savory pie). Poke some holes in the top using a fork. Cover the edges in foil to prevent burning and bake according to recipe directions.