Gluten-Free Pie Crust

1. Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

2. Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

3. Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.

Cook's Notes:

I use weights for the flours and fat as it is far more accurate and ensures a better result for gluten-free baking. I use 100 grams white rice flour, 100 grams brown rice flour, 100 grams arrowroot flour, and 200 grams cold butter.