Recipe(tried): Gluten Free Pie Crusts - Dream Pastry Mix and Sweet Pastry Crust

Hi, I have 2 sources for a pie crust.

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I have made this recipe.

DREAM PASTRY MIX
Adapted from source: The Gluten Gourmet Cooks Fast and Healthy author is Betty Hagmen

2 cups tapioca flour
1 cup potato starch flour
1 cup potato flour
4 cups sweet rice flour
4 tsp. xanthium gum
2 tsp. salt
2 tsp. sugar

This is enough for four batches which makes one 2-crust pie plus extra crust.

Mix well and place in a container or plastic bag. No refrigeration needed.

(I also used this mix for Russian Tea cakes.)

TO MAKE DREAM PASTRY CRUST

2 1/4 cups Dream Pastry Mix
1/2 cup (1 stick) margarine
1/2 cup butter flavor shortening
1 egg, cold
1 Tbsp. Gluten Free vinegar
1/4 cup ice water
sweet rice for rolling

Place pastry mix in a medium bowl. cut in the margarine and the shortening into small pieces until you have shortening the size of lima beans (cornmeal) mix remaining ingredients.

Bear the egg with a fork and add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit since it can stand handling. Refrigerate the dough for an hour or more to chill.

Divide dough and roll out on a sweet rice-floured board (or on floured plastic wrap. for easier handling). Place in a pie tin. If using plastic wrap. remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.

For a baked shell, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450 degree F oven for 10 to 12 minutes or until slightly browned. Cool before filling.

Makes enough pastry for a 2-crust 9-inch pie plus 1 pie shell.

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2nd pie crust.

SWEET PASTRY CRUST
Adapted from source: The Gluten-Free Kitchen: Over 135 Delicious Recipes for People with Gluten Intolerance or Wheat Allergy by Roben Ryberg

"This thin crust is perfect with fresh fruits and tarts."

2 Tbsp. shortening
1/3 cup sugar
2 Tbsp. oil (My Favorite is Grape Seed Oil)
1 egg yolk
1/2 tsp. vanilla
1/3 cup potato starch
1/2 cup corn starch (or sweet rice flour - I have Hypothyroidism and I learned that cornstarch is not good for that problem, so if that is not a concern use cornstarch.)
1/2 tsp. xanthan gum
1/4 tsp. salt
3 tsp. water

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

In a medium bowl, combine shortening and sugar. Mix well. Add remaining ingredients and mix well to remove all lumps. Press dough into bottom of prepared pan.

Top as desired, then bake until crust is light golden brown.

I hope this has helped you!