Rice Flour Pie Crust with Egg
Contributed by Bob's Red Mill Natural Foods

Ingredients 3/4 cup White Rice Flour  1/4 tsp Baking Powder  1 Tb Sugar  1 pinch Sea Salt  1 large Egg, slightly beaten  1/4 cup Melted Butter or Margarine (do not use diet or light)
Directions
Preheat oven to 425°F. Set aside a 9-inch pie pan. In a medium bowl beat egg and butter or margarine. In another bowl sift the rice flour, baking powder, sugar and salt. Add to egg mixture. Stir; the crust will be soft. Handle carefully. Place dough on a rice-floured flat surface. Sprinkle rice flour over rolling pin. Roll out a little larger than a 9-inch pie plate. Cut pastry into 6 pieces. Use a large spatula and carefully slip one piece at a time onto the pie plate. Repeat until all pieces have been used and edges line up. Seal edges with finger tips. It will look as neat and hold together as well as any other flour crust. Bake for 20 minutes until golden brown. Makes one 9-inch pie crust ( 8 slices). *Note: Rice flour must be worked in small amounts. That is why it is very important to follow instructions, exactly. NUTRITIONAL INFORMATION Serving Size: 1 slice Calories 100, Calories from Fat 60, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 95mg, Total Carbohydrates 10g, Dietary Fiber 0g, Sugars 2g, Protein 1g.