How do you live through Thanksgiving without pie? This is one of the triumphs of my gluten free lifestyle.
That is 2.5 cups of white rice flour with .5 tsp salt and 1.5 sticks of butter. I have found that if you’re using a bland flour like rice you need the butter. A flavorless oil like palm oil would make a pretty bland crust with rice flour, but works fine with potato.
When the mixture resembles a coarse meal it is time to add the ice water. It does not form a ball as readily as wheat flour crust does, but when you get enough moisture mixed in it will start to hold together when you squeeze it.
I would like to know how you like this recipe if you try it. I have used the same proportions with potato flour. It makes a crust that I feel is more suited to a savory dish, like a pot pie. You may prefer the potato flour though, as it’s crumb is a lot more tender than the rice, which can be a little on the sandy side, especially if you use brown rice flour. A mixture of rice and potato is worth a try.