The trick is to roll the pastry out between two sheets of plastic wrap. Otherwise, you cannot keep it from sticking to the rolling pin.
2 1/2 cup cornstarch
2 1/2 cups white rice flour
1/2 cups tapioca starch
1/2 cup potato starch
1 Tbsp xanthan gum
2 teaspoons salt
3/4 lb lard
1/4 lb butter
1 egg , stirred slightly
1 tablespoon cider vinegar
nearly 1 cup water
Mix dry ingredients together in a large bowl. Cut in the lard and butter with a pastry blender until thoroughly mixed and resembles fine oatmeal.
In a measuring cup, mix the egg and vinegar. Add enough icy cold water to make one cup.
Slowly stir the liquid into the flour mixture, adding just enough to make the dough cling together. stir until completely mixed. separate into 6 balls, cover with saran wrap, and refrigerate for 1/2 hour. Let rest 10 minutes at room temperature before forming into crusts.
PUMPKIN PIE TIME!
Bake or steam your pie pumpkin until soft. Scoop out the pumpkin and mash very well.
Mix together the dry ingredients:
1 cup sugar
1 Tbsp flour (I use GF flours)
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
in another bowl blend together:
3 large eggs
1 1/2 cup mashed cooked pumpkin
1 cup light cream (I use soy milk)
Add the dry ingredients to the wet and mix well.
Pour the pumpkin mixture into a prepared large pie crust. Start at 450F for 10 minutes to prevent a soggy crust, and then reduce the temp to 400 for 35 - 40 minutes.
When we don't have the where-with-all to create the gluten-free pie crusts, I cook a whole pumpkin, so about 4 times this recipe, and pour it into TWO large glass cooking trays and cook until a knife comes out clean in the centre at 400F, about 40 minutes or more.