Perfect Pie Crust

by Laura Silber

This is just as good as my butter short-crust and it freezes really well. Make it ahead for the freezer as wrapped dough balls.


  • 1 cup Brown Rice Flour Blend
  • 1 cup Sorghum Flour Blend
  • 1⁄4 cup arrowroot
  • 1⁄4 cup potato starch
  • 1 tsp salt
  • 1⁄3 cup white sugar
  • 2 sticks (1 c.) non-dairy margarine (I use Earth Balance)
  • 1⁄3 cup cold water
  • wax paper

In a food processor, pulse the dry ingredients with margarine until consistency of cornmeal. Add water and pulse again to blend a bit more, and then transfer it into bowl to finish mixing by hand. Add a little extra potato starch as needed if too sticky. Divide the dough into two halves. Press each one into a flattened ball and wrap in wax paper or plastic. Chill in the fridge until firm.

Then roll out the discs between two potato-starched pieces of wax paper so it doesn’t stick to the counter or rolling pin.