½cupbutter frozen if possible, but cold from the fridge will work too
2-4tablespoonsice cold water fill a glass with ice and water and use the icy water
⅔cupbrown rice flour
⅓cuptapioca starch
¼cuppotato starch
2tablespoonssugar
1teaspoonkosher salt
Instructions
Combine the flours, sugar and salt in the bowl of a food process and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.
With the processor running, add just 1 tablespoon of water at a time, until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold its shape. Try to add as little water as possible.
Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate at least an hour before using. This can be kept in the refrigerator for 2-3 days.
When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper.
Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle. Remove the top paper and place an inverted pie plate over the dough.
Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly.