Pie Crusts~Gluten Free

F Pie Crust~found online in many resources, not sure the original creator.
1c white rice flour
1/2c sorghum flour
1/2c potato starch
3T Sweet Rice Flour (can be omitted)
3t sugar
1/4 t salt
1t cinnamon
1 stick of cold butter
1 egg
2 T vinegar (cider, white, redwine)
1/4 c cold water
Mix dry ingredients, cut in butter, beat egg and vinegar, toss with crust mix. Add water bit at a time until you can form a ball.
Split in half, and pat out each piece on parchment. Wrap in plastic or tuck into baggie and refrigerate atleast an hour. Let come to room temp enough to soften the pastry.
Roll out between 2 parchment pieces. Makes enough for a double 9" or 2 single 9" pies.

Maple Oatmeal Pastry~Foodtv.ca Anna Olson
I used the above flour blend to replace the 2 cups of AP flour called for.
2 cups AP Flour
2T oats (omit if you can't find gluten free)
1/2 t baking powder
1/2 t salt
1 c unsalted butter, chilled and cut into pieces
2 T sourcream
2 T maple syrup
~ice cold water as needed to bring dough to a ball.
Combine dry ingredients, cut in butter, stir in sourcream and maple syrup. Add water if needed to bring together. Chill dough 15 minutes. Makes enough for 2 9" crusts.
I found it easier to press into the pie plate instead of rolling out because of the softness of the GF flours..but 2 sheets of parchment and extra GF flour and you'll be fine.