Gluten Free Vinegar Pastry Crust

This makes quite a nice pie crust - to roll out, flour a cloth or waxed paper, roll dough in flour until no longer sticky, roll out with rolling pin. Invert pie plate over center of dough, slide hand under paper, and invert, gently pressing dough into edges of plate. Repeat for top crust, cutting vents in dough before inverting. I'm usually too lazy to roll out the dough and found that it works just as well, though isn't as pretty, to press the bottom crust into the pan in chunks and then smooth, then flatten top crust dough into several circles and place evenly across top of pie.

Gluten Free Vinegar Pastry Crust

1.5 cups rice flour (Bob's Red Mill makes a good white and a good brown rice flour)
1/2 cup potato starch (I also use Bob's Red Mill)
1/2 cup corn starch
1 tbsp sugar
1/5 tsp xanthan gum
3/4 cup butter
1 egg, lightly beaten
1 tbsp vinegar
3 tbsp cold water

Combine dry ingredients. Cut in butter until forms pea-sized crumbs. Mix egg, vingar and water. Add 2 tbsp at a time until dough is of playdough consistency.