Makes 2 Pie Crusts:
2 1/2 Cup Rice Flour Mix
2 tsp Konjac Powder
1 tsp Celtic Sea Salt
1 Cup Shortening
Beat on medium speed in Kitchenaid Mixer until dough resembles large crumbs, then add:
1 Cup Ice Water
Beat on medium speed until dough forms a ball. It should be slightly moist. If it seems too dry add 1 Tbsp of water at a time until it feels right.Dry dough will crack when handled.
Separate dough into 2 equal Pieces and set one aside
Cover a large cutting board with parchment paper and lightly flour the surface with a tsp of Rice Flour mix. Lay one ball of dough on the parchment paper and flatten with a rolling pin. Place another tsp of rice flour mix on top and spread with your hand then place another sheet of parchment paper on top and roll until your dough circle is larger than your pie plate. Remove the top layer of parchment paper and place the pie plate upside down on the center of your dough circle. Hold the pie plate securely and flip the entire cutting board over so that the crust is on the pie plate. Remove the cutting board and the parchment paper and set aside to use on the next crust. Press the center into the plate while carefully supporting the edges of the crust then press the edges with your fingers all around the pie plate. This crust is now ready for filling, set aside and repeat with the next Crust.
Note: to simplify things, we bought a pie crust bag that I use to roll out my pie crusts. It works for pizza dough too. They can be purchased on Amazon. I will link it later…