No need for rolling out this pie dough; just press it into place before baking for a lightly sweet, shortbread-like crust that can be used with any filling of your choice.
- 1 cup white rice flour
- 1⁄4 cup cornstarch
- 2 tbsp. confectioners' sugar
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄4 tsp. cream of tartar
- 1⁄4 tsp. salt
- 7 tbsp. shortening or unsalted butter, cubed and chilled
- 1 egg, lightly beaten
Pulse flour, starch, sugar, baking powder, baking soda, cream of tartar, salt, and butter in a food processor into pea-size crumbles. Add egg and pulse until dough comes together. Form dough into a ball, flatten slightly, and press evenly into pie plate with fingers; crimp edges. Chill 30 minutes.
Heat oven to 400°. Bake crust until lightly set and beginning to color at edges,10–12 minutes. Reduce oven to 350°. Remove crust and add filling, or continue to bake until crust is golden brown, about 15 minutes more; let cool completely and fill as desired.