Never-Fail Gluten-Free Pie Crust

Ingredients

• 2 1/2 cups gluten-free flour blend
• 2 tablespoons tapioca or brown rice flour (i bet regular gluten free flour would still work)
• 1 cup cold butter, cut into 1/2-inch cubes

• 1/4 cup ice cold water
• 2 cold eggs
• 1/2 teaspoon apple cider vinegar

Directions

1. Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2. Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3. Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining.***nope...I put on the whisk feature on my mixer and mixed it together until it was crumbly the***...Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.  I formed the ball by dumping onto parchment.
4. Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5. Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

I cut in half because I needed only one crust and it worked out great.  I rolled out on a parchment using flour sparingly then turned the pie plate upside down and flipped and then carefully removed the parchment and voila!