Rice Flour Pie Crust

This pie crust is actually very tasty. (My husband liked it better than regular pie crust.)  It is crispy and has a great taste and I don't see it getting soggy like regular crusts do.

1 1/2 c white rice flour
1/4 t baking powder
1 T Sugar
1 Pinch Salt
1 Large Egg
1/4 c butter or margarine (I added another T)

Preheat oven to 425 degrees. Set aside a 9" pie pan.  Beat egg and butter or margarine in a medium bowl.  Sift dry ingredients together and another bowl and at to egg mixture.  Stir.  Dough will be soft (if it is too crumbly add 1 T water at a time until it makes a ball.  I used about 3 T on mine). Place dough on a rice floured surface. Roll out.

Here's the tricky part.  You have to slice the dough into about 8 pieces and pick each of them up with a spatula and place in pan.  Then you have to press it back together in the pan.  Shape it and the edges to get the desired look.  Bake for 15-20 minutes. (The dough does not stay together very well, but it is very forgiving. Once it is cooked it stays together like a normal crust.)