1 cup rice flour
1/2 cup garbanzo bean flour
1/2 tablespoon guar gum
1/2 cup corn starch
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1 egg, beaten
1/2 tablespoon cider vinegar
1/2 cup cold water
Preheat oven to 400 degrees. Whisk together flours, guar gum, corn starch, baking powder, and salt. Cut in shortening with a pastry cutter until mix resembles course crumbs. Make a hole in the center and add egg, vinegar and cold water. Knead about 2 minutes. Press dough evenly throughout pie dish, forming a ridge on the sides. Use thumb and fingers to make scallops on the edges. Bake for 15 minutes. (This is a necessary step, even when baking a fruit pie, since gluten-free crusts don’t bake the same as regular crusts.)
