Ingredients

• 2 tablespoons brown rice flour
• 1 cup cold butter , cut into ½-inch cubes
• 2 colds eggs
• 0.5 teaspoons apple cider vinegar
• 2.5 cups gluten-free flour blend
• 0.25 cups ice cold water

Instructions

1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
6. 6 Fill and bake as directed in your pie recipe.

Nutrition per serving