Here's a pie recipe. The crust works great with both salty and sweet. This is for a double-crusted pie.
Pie crust - savory and sweet - gluten free, soy free, nut free, egg free, dairy free
75 g brown rice flour
75 g corn flour
60 g tapioca starch
60 g white rice flour
1,5 tsp xanthan gum
0,75 tsp salt
200 g margarine
1 tbsp apple cider vinegar
4-5 tbsp water
I tend to make this in the food processor. Pulse dry ingredients to mix. Add margarine, pulse a few times to get it grainy - don't overmix! It shouldn't be smooth! Add vinegar and enough water for it to sort of hold together. The amount of water is very small. It should hold together when you squeeze it into a ball, but not be sticky.
Finished dough in food processor
Leave in the fridge to rest for about half an hour or longer.
Roll out with liberal use of flour, transfer to pie dish with rolling pin. Fill. Bake!
Rolls out easily
This pie was made with minced meat, mushrooms and leek. In addition, there's some beef stock and buckwheat flour to thicken the filling. It came out extremely tasty, especially the next day when reheating.
Before putting on the top layer
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