Gluten-Free Pastry

• flour cup Whole bean, try puree
• 1 cup cornstarch
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 6 tablespoons vegetable shortening
• 1 egg white
• 1 cup cold water

1. Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.
2. Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary.
3. For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil.

flour, cornstarch, cornmeal, baking powder, salt, vegetable shortening, egg, cold water

Taken from www.yummly.com/recipe/Gluten-Free-Pastry-1656496 (may not work)