Buttermilk Pie Crust

1 Cup Rice Flour

1/2 Cup Tapicoa Flour

1/2 Cup Cornstarch

1 teaspoon salt

1/2 t xanthan gum

2/3 C butter flavored shortening (or the plain ole kind)

3 Tablespoons cold butter

1/3 Cup buttermilk

Whisk dry’s together. With large mixer or pastry cutter cut shortening and butter in, till dough looks like small peas. Stir in buttermilk mix  and form dough into ball.

Divide dough in half and shape each in ball. Rice Flour top of ball, roll out on well floured moveable surface (wax paper, pie rolling pad, parchment paper, plastic wrap) Placing wax paper or parchment over top works well also.  Use movable surface to place dough in pan and peel off top.

If need peice the shell together in the pan, you know how this dough can be. No one will see, there will be pie filling on top anyway 😉

IF baked crust is called for: 350 for 15 minutes.

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