Gluten Free Pie Dough

This pie crust was tested against others and received the best reviews from our family.  In my opinion the one made using Pastry Flour Mix I tasted just like a pie crust should  – crisp and flaky.  Bake your pies on the lowest rack in the oven to make sure the bottom gets done. Also, bake until the filling bubbles and thickens otherwise your pie will be watery.
I usually preheat the oven to 400 then bake the pie for 10 minutes on the lowest rack.  After 10 minutes reduce the heat to 350 and bake for 50 minutes or until crust is golden and filling is bubbling and thickened.

Best Gluten Free Pie Crust
21/4 cup flour mix – see below for pastry flour mix
3 teaspoons guar gum
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup full fat cream cheese
3/4 cup shortening (or lard or butter)
1 teaspoon vinegar
1egg, large
Place all the dry ingredients into mixing bowl.  Cut in the shortening and cream cheese with a handheld pastry blender or pulse in food processor.
Mix vinegar with egg and mix with fork or hands or pulse in food processor  into the flour mixture until dough comes together.  Knead dough a little.  Makes one 9″ double crust and one single crust.
Pastry Flour Mix I
1 1/4 cup brown rice flour
1 1/4 cup fine rice flour
1 1/4 cup sweet rice flour
1 1/4 cup tapioca flour

Pastry Flour Mix II
2 cups sweet rice flour
2/3 cup potato starch
1/3 cup tapioca starch