This is a basic gluten-free pie crust that can be easily pressed into a pie plate.
3/4 cup rice flour
1/3 cup vegan butter
1/2 teaspoon xanthan gum
1 teaspoon evaporated cane juice (optional)
pinch salt (optional)
Ice Water, 4 tablespoons
In a large bowl, mix together the flour, xanthan gum, salt and sugar. Cut vegan butter into flour and knead dough. Add 4 tablespoons of water at a time until dough is moist and somewhat sticky. If the dough is too crumbly you can add more water. Let the dough chill at least 30 minutes.
When ready to roll out the dough, preheat oven to 350F. Place dough on a sheet of wax paper and press into a circle about 1 inch thick. Cover with another sheet of wax paper and roll dough from the center out to the edges, to make a circle large enough to cover an 8 inch pie place. Carefully remove the top sheet. Flip the dough on top of the pie plate. Center the dough and press into the plate. Slowly peel the top sheet off, holding the dough in place with one hand. If the dough tears, that’s okay. It’s easy to scoop up the dough that sticks to the wax paper and press into place. Even out the edges, trim and press with a fork or pinch all around to make it pretty. Bake crust for 15 minutes until lightly browned. Remove from oven and let cool.