Basic Pastry Crust

This pie crust is more like a regular pie crust than the rice one, but it has a lot more ingredients and takes more time.  It is really good though.  It also makes enough for a double pie crust or you can freeze half for later.

1 c Carol's Sorghum Blend (look on the list of categories, the mixture is on there)
3/4 c tapioca
1/2 c sweet rice flour
3 T sugar
1 t xantham gum
1 t guar gum
1/2 t salt
1/2 t baking soda
1/2 c shortening
1/2 milk
1 t vinegar or lemon juice

Mix all dry ingredients well.  Add shortening with a pastry blender.  Then add milk and lemon juice until ball form and knead until smooth.   (Or use a food processor to mix flours and then add shortening until crumbly.  Then at milk and vinegar until ball forms.  Remove and knead until blended.)

Make two 1 inch disc.  Wrap tightly and refrigerate 1 hr.

Remove from fridge and massage the disc to warm slightly.  Place between two peices of floured plastic wrap. Roll out.  Remove top plastic wrap and invert over the pie pan.  Remove plastic and press into place.  Decorate edge.

Bake 350 degrees for about 15 minutes.

If using Double-crust place a rick in the bottom position and another in the middle position of the oven.  Preheat the oven to 375 degrees and bake 15 minutes.  Move to middle position and bake 25 to 35 minutes more or until the top crust is nicely browned.  Cool on wire rack.