Total time: 20 minutes.
1 1/4 c rice flour
2 T gluten free potato flour
2 T ground almonds
1 T sugar
1/2 tsp salt
7 T gluten free vegetable shortening (read the label, check the websites)
1/2 c milk
Preheat oven to 400 F.
In a large bowl, whisk together all the dry ingredients.
Cut in shortening with pastry blender, or the double-knife trick that no one I have ever met has been able to master, until the mixture is similar to cornmeal.
Add milk and incorporate completely. This will give you a really soft dough.
Press dough into a 9 inch pie pan. It helps to create a ball, and start to flatten/spread the ball out with your hands above the pie pan before placing the flattened disc into the dish. Spread dough from the inside outward.
Poke several fork holes into the bottom of the crust.
Bake 10 minutes.
Cool completely before using.