Rice Flour and Pie Crust

¾ cup Bob’s Red Mill White Rice Flour
¼ tsp Baking Powder
1 Tbsp. Sugar (or Sugar Alternative)
1 pinch Sea Salt
1 Large Egg, slightly beaten
¼ cup melted Butter

PREHEAT your oven to 420°. Set aside a 9” pie pan.
In a medium bowl, beat egg and butter. In another bowl, sift the rice flour, baking powder, sugar, and salt. Add to egg mixture after sifting. Gently stir until blended. Place dough on a rice-floured flat surface. Sprinkle rice flour over rolling pin. Roll-out dough just larger than a pie plate, 8” or 9”.Cut the pastry into 6 wedges. Using a large spatula, carefully lift each wedge onto the pie plate. Repeat until all pieces are in the pie plate and arrange them so the edges line up. Seal the edges with your fingertips. Bake for 20 minutes or until golden brown.( Makes one pie crust.)

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