Ingredients:

• 1 ½ Cup Chia-Brown Rice Flour
• ¼ Cup Crisco Vegetable Shortening
• 3 Tablespoon cold water
• 1 Teaspoons salt
• 1 Tablespoon sugar
• 1 Teaspoon baking powder

Directions:

1. Mix Chia-Brown Rice flour, baking powder, sugar and salt in mixing bowl.
2. Add water then cut shortening into the flour with fork or a pastry cutter, until mixture resembles a doughy texture, (note this may not take all the flour, but that’s ok). Do not use your hands to try and mix it, the heat from your hands will melt the shortening, causing the pastry to be “heavy”, not light and flaky. It may appear as if it needs more water, it does not.
3. Using a floured rolling pin, roll dough on a lightly floured surface from the center out in each direction, forming a 12-inch or so circle, flouring the roller pin as needed to prevent the crust from sticking to it.
4. Transfer dough, to a greased 9-inch regular or deep-dish pie pan. For easy transfer of dough it may be cut in half then place each half in the pie pan then pressing them together at the center.
5. Prior to baking pie crust should be scored with a knife then add pie filling.
6. For extra crispy pie crust bake crust for 5 minutes at 350 degrees prior to adding pie filling. (optional)

This will makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.