Gluten-free pie crust

Ingredients:

• 85 g sweet rice flour
• 55 gr. sorghum flour
• 55 g corn flour
• 55 g potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• 0.5 tsp salt
• 110 g unsalted butter
• 55 g of pork kidney fat

Preparation:

1. In a large bowl, whisk together the sweet rice flour, sorghum flour, cornmeal, and potato starch. Add the xanthan gum, guar gum, and salt.
2. Cut the butter and shortening into 2 cm pieces. Carefully place them on the flour. Place the bowl in the freezer for 15 minutes.
3. Working quickly, remove the bowl from the freezer. Using a pastry blender or your hands, mix the butter and shortening into the flour until the mixture forms pea-sized pieces. Don't overmix. The fat should be visible in the flour.
4. Pour 80 ml of cold water into the mixture. Gently mix with your hands. The dough should stick together when squeezed in your hand. You may need to add another 1–2 tablespoons of water. If you add a little more water, that's okay. Wet dough is better than dry dough.
5. Roll the dough into a ball. Gently shape it into a disk. Wrap in plastic wrap.
6. Place the dough in the refrigerator for at least 1 hour.
7. Place the dough between two pieces of plastic wrap (waxed paper or parchment paper can also be used). Working from the center outward, carefully roll the dough into a 25 cm (10 in) circle.
8. Remove the top layer of plastic wrap and carefully spoon the dough into a 22cm pie pan. Gently press it against the sides and bottom of the pan through the plastic wrap. Do not stretch or press too hard. Remove the second sheet of plastic wrap. If the dough breaks, take small pieces of dough and fill any gaps, smoothing the dough with slightly dampened fingers. Pinch the edges to form a V.
9. Place the pie pan in the refrigerator for at least 30 minutes.
10. Preheat the oven to 200°C. Place a greased sheet of foil over the dough, pressing it gently against the sides. Place dried beans or a pie weight on the foil. Bake the crust for about 20 minutes. Remove the foil and weights and return the pan to the oven for another 8 minutes. Now you have a pie crust ready to be filled with pumpkin filling.