2/3 cup brown rice flour
2/3 cup tapioca starch
2/3 cup potato starch flour (DO NOT use potato flour)
2 tsp Pure Potato Flour (DO NOT use potato starch) It makes a difference, trust me.
1 tsp. xanthan gum
6 tbsp. butter flavored crisco (shortening)
6 tbsp butter
big pinch of salt
3 tbsp. ice water
3 tbsp. cream
Lightly grease deep dish pie pan. Cut a piece of parchment paper to line just the bottom of the pie plate and lightly grease the parchment paper.
Blend the flours, xanthan gum, crisco, and butter together with a pastry cutter or a fork until the mixture is crumbly. Add cream and water. Mix until the dough holds together in a ball. Refrigerate for at least 30 minutes before rolling out. Roll out between 2 layers of floured wax paper. Carefully peel off the top layer of waxed paper, invert into a deep dish pie plate and carefully peel off the bottom layer of waxed paper. Repair any tears. Cut off any extra dough from the edges of the pie crust. You can use the extra to make cut-out decorations for the top of your pie. This will make 1-9″ deep dish pie crust, and can be frozen at this time for later use. Or fill and bake.