Just in time for Thanksgiving. GF, Dairy free, soy free, corn free, refined sugar free.

For 1 crust. Double for two.
1/2 cup brown rice flour
1/4 cup sweet rice flour; can sub with regular rice flour or part rice flour, part potato starch
1/4 tapioca starch
1/4 tsp salt
1/4 cup cold palm oil shortening (Spectrum vegetable shortening brand)
1/4 to 1/8 cup cold ghee (Technically, this does not have any of the milk solids, so it's dairy free. If you are sensitive to it, just substitute with vegetable shortening)
1 egg
1/4 tsp xanthum gum, optional
1 Tbsp apple cider vinegar, lemon juice, or water, optional
1 1/2 tsp date sugar for sweet pies; omit for savory pies
1/8 to 1/4 tsp cinnamon for sweet pies; omit for savory pies

The easy way to make this is to put everything in a food processor (pastry blade optional; I didn't see that it helped) and mix until you get a ball of dough.

Directions to mix by hand: Mix the flours, tapioca, sugar, and salt together. Cut the shortening and ghee into chunks, and using your fingertips, work them into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well and add the vinegar or lemon juice. Use a fork to stir from the center, working the flour into the egg to form a soft dough.

I think the best way to put this in the pie pan is to press it in. Grease your pie pan first by either lightly spraying oil in it or using the vegetable shortening or ghee. Make a disk out of the dough, and press it in place with your fingers.

If you want to roll it out, make disk out of the dough and chill in the refrigerator before you do so. Roll out between two sheets of wax paper. After you roll it out, remove one of the sheets of wax paper, put your pie pan upside down on the crust, then flip everything over. Remove the second piece of wax paper and gently press the crust into the pan. If it cracks anywhere, you can easily fix it by pressing the broken ends together. Also, if its really soft, you might have to add a little more flour or use less ghee at first, and add more as you need it. Rolling out is best if you are making two crust pies, like apple pie.

For single pie crusts, pre-cook at 400 degrees for 10 minutes.

Variations: If you can have dairy or soy, use 1/3 cup of cream cheese (for dairy free, used Tofutti Better than Cream Cheese) instead of the egg. Also, substitute 1/3 to 1/2 a cup of butter (1 stick) for the vegetable shortening and ghee (for dairy free with soy, use 1/2 cup Earth Balance buttery spread).

Notes: One of the recipes I used to create this recipe called for 1 Tbsp of vinegar. I can't really see what the vinegar does for the recipe, so I left it out this time.

Credits:
1. Debbie Sarfati of Whole Nourishment. I took her baking class and modified her recipe to make it soy free.
2. Rebecca Reilly's Gluten-Free Baking. I didn't like her GF flour mix, as I thought it had too much brown rice flour, so I used Debbie's mix. I did get some ideas of stuff to add in the crust that Debbie didn't have and used some of Rebecca's methodology.

If anyone finds any better variations, please let me know!

Claire