Gluten Free Pie Crust with Lattice Top (No Starches)

Ingredients:

For a Double Pie Crust:
• 1/2 cup unsalted butter, cold or dairy-free buttery spread)
• 1/2 cup shortening, cold or frozen
• ¼+ filtered water
• 2 cups sweet rice flour
• 1/2 cup sorghum flour
• 1/4 cup cornstarch (or potato starch)
• 2 teaspoons xanthan or guar gum
• 1 1/2 teaspoons fine sea salt
• ¼ cup sugar
For the Egg Wash:
• 1 large egg, beaten beaten

Instructions:

1. Place the dry ingredients in a bowl; whisk together.
2. Add butter and shortening to flour mixture; cut into flour with a pastry cutter or 2 knives until about the size of peas, or until all fat and flour is combined.
3. Add ¼ cup cold water or more if needed, enough to make the dough pliable, like playdough; and cut into dough. With your hands, form a disc shape; cut in half (or weight them out evenly). Shape the two portions separately into disc shapes. In the same bowl you used for the dough, add a bit of cooking oil; moisten the outside of the discs with the oil.
4. Refrigerate them until firm, about 30 minutes or longer. You may stack them on top of each other, as they will not stick together.
5. Place the dough in the bottom of a 9 to 9 ½-inch pie pan and press the dough into the dish and spread with your fingers all the way up the sides, and over the rim. If you own a pastry roller, use it smooth out the bumps from your fingers.
6. Add your filling.
7. Preheat the oven to 375°F.
8. With the second disc, roll out the dough to about 10-inches onto a flour or starched surface. Either cut shapes of dough, using a cookie cutter, or cut the dough into 1-inch strips to place on top, creating a lattice design.
9. To create a lattaice patter, using every other strip, lay them across the top of the pie. Then with the other strips, cut them into shorter pieces, tucking them over and under the other longer pieces, creating a lattice effect, without actually using full length pieces for the second portion. Moistened your fingertips with water and press to seal edges. With your finger tips, dab a little water on any cracked or broken pieces, and/or patch with pieces of dough and smooth out with a little more water.
10. Brush top of crust with beaten egg. If you forget this step, as I did, use pure egg yolk towards the end of baking.
11. Bake for approximately 45 minutes and golden brown. At about 30 - 35 minutes or whenever the outer crust becomes brown enough, cover the edges with aluminum foil.
12. Remove the pie from oven and place on a cooling rack for at least 20 minutes before slicing. Slicing earlier allows the juices to penetrate the bottom crust, making it soggy.
13. Serve warm or cold. Garnish with whipped cream (lightly sweetened or unsweetened), if desired.

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