Perfect Gluten Free Pie Crust - cooking recipe

Ingredients

2/3 cup brown rice flour (extra fine ground)
1/3 cup potato starch (not potato flour)
2 tablespoons tapioca flour
2 tablespoons sweet rice flour
2 tablespoons granulated sugar (omit if making savory pie)
1/2 1/2 teaspoon ground flax seeds or 1/2 teaspoon psyllium, husk
1/4 teaspoon salt
6 tablespoons cold unsalted butter (if using salted butter omit salt in recipe)
1 large egg
2 teaspoons orange juice or 2 teaspoons lemon juice

Preparation

Spray 9 inch pie pan with cooking spray. Generously dust with flour.
Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.