Gluten-Free Pie Crust

• 3/4 cup arrowroot starch
• 2/3 cup white rice flour
• 2/3 cup brown rice flour
• 1 tablespoon white sugar (optional)
• 14 tablespoons cold butter, cut into chunks
• 2 large cold eggs
• 1 tablespoon white vinegar
• 1 tablespoon cold water, or more as needed (optional)

1. Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended.
2. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
3. Transfer flour-butter mixture to a bowl; add eggs and vinegar.
4. Knead mixture just until blended.
5. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together.
6. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
7. Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch.
8. Place 1 dough ball on the plastic wrap and flatten using your hands.
9. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter.
10. Repeat with remaining dough.

arrowroot starch, white rice flour, brown rice flour, white sugar, cold butter, cold eggs, white vinegar, cold water

Taken from allrecipes.com/recipe/gluten-free-pie-crust-2/ (may not work)