Amazing Delicious Pie Crust

Just in time for Thanksgiving ... and ready for every pie-baking day after that!

Pastry for Pie Crust

This recipe produces the best gluten-free pie crust I've made using store-bought ingredients and is not difficult to handle if you follow directions. The dough is delicate, which is why I recommend rolling it out on parchment paper or two sheets of wax paper. It handles more easily when it's cool, so use the cream cheese and butter straight from the fridge without warming to room temperature, then let the dough rest in the refrigerator for about 15 minutes before rolling it out.

4 oz. cream cheese (or Tofutti substitute)

2 Tbsp butter (or Earth balance)

2/3 cup rice flour

Pinch of salt

1 tsp sugar (or stevia, Splenda or other granulated sweetener)

1/2 tsp xanthan gum

1/4 tsp baking soda

• Preheat the oven to 400 degrees F.
• Combine all the ingredients in a medium-size bowl until the fine crumb texture becomes a ball of dough. Wrap in plastic wrap and refrigerate for 15 minutes.
• Place the dough on a sheet of parchment paper (or two sheets of waxed paper). Cover with another sheet of paper and roll out into a large circle, 12 to 13 inches in diameter.
• Remove the top sheet of parchment and turn the dough upside down into a 9" pie plate, then carefully remove the remaining sheet of paper. Don't worry if there are tears -- you can patch them with the trimmings.
• Trim the edges about 1/2" outside the plate, then tuck the surplus under itself and crimp it to the edge of the pie plate. (This crust tends to shrink and slide down inside the plate if you don't pinch it down.)
• Prick the crust all over with a fork to reduce bubbling (and shrinkage).
• Bake for 15 to 20 minutes, until deep golden in color. Let cool. Fill as desired.
• To use for a baked pie, bake for 6 to 8 minutes, then brush with melted butter and let cool slightly. Fill, and bake again until the filling is done.

Makes one 9" pie crust.

Credit goes to Roben Ryberg, author of The Gluten-Free Kitchen