Pie Crust Gluten-Free

For one 9-inch double crust pie

Ingredients

1 Cup White rice flour

½ Cup Tapioca flour

½ Cup Arrowroot powder

2 Tbls. natural cane sugar

2 ½ tsps. xanthan gum

¼ tsp. sea salt

12 Tbls. DF margarine (OR 1 ½ sticks cold butter may be used if dairy isn't a problem)

Approximately 2 Tbls. ice water

Instructions:

1. In a mixing bowl, combine first 6 ingredients.  With a fork or pastry blender, cut in margarine until mixture is crumbly.

2. Add water a little at a time.  You may need more or less water, but you don't want the dough to be too wet.

3. Roll dough into a ball in plastic wrap.  Chill in refrigerator for about thirty minutes to an hour.  To speed up process, chill in freezer for no longer than 15 minutes.