Ingredients

• 3/4 cup vegetable shortening chilled
• 1 Tbsp Sugar
• 1 Tbsp Cider Vinegar or Lemon Juice (cold)
• 1-1/4 cups White Rice Flour or Organic White Rice Flour
• 1/2 cup Milk cold
• 1/4 tsp Sea Salt

Instructions

1. Preheat oven to 420°F. Set aside a 9-inch pie pan.
   
   
   
   Sift dry ingredients into a mixing bowl. With a pastry blend, cut in shortening until the mixture looks like meal.
   
   
   
   Mix milk and vinegar (or lemon juice) together. Stir with a fork until dough is soft and nicely moistened. Sprinkle rice flour on a counter and rolling pin. Put half the dough on the counter and roll out just a little larger than the 9-inch pan. Cut into 6 pieces and use a large spatula to 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 fingertips.
   
   
   
   Bake for 20 minutes, until golden brown.
   
   
   
   Makes one 9-inch pie crust (8 slices).