Chicken Pot Pie Crust

This is a nice and easy recipe for a pie crust that you can use to top your own favourite chicken pot pie recipe. It rolls out very nicely. You will want to have precooked the chicken and vegetables before topping the pie. This can be used to cover pot pie filling and then frozen until you are ready to bake it.

Flour Mixture: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 Tblsp. potato flour (Bette Hagman's Featherlight Mix).

2 1/4 cup GF flour mixture (from above)
2 sticks of very cold butter
1/2 cup very cold water
3/4 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 435 degrees F.

Combine the flour mixture, baking powder and salt. Sift to combine. Add 1 stick of butter cut into small pieces to a food processor and mix on low until crumbly (it should look like small peas).

Add 1 stick of butter (cubed) to the ice water; add to dry mixture and blend with a food processor until blended until it begins to form a ball. Roll into ball or divide into two parts if you are making two crusts.

On a gluten-free floured surface roll out each ball into the desired size and/or shape. You can also roll it onto a piece of parchment paper which makes it easier to transfer onto the already prepared pot pie. Roll this to approximately 1/4" thickness.

Bake until the filling is hot and the crust is golden brown.