Use this short crust pastry to make a deep dish apple pie or all your other gluten-free pastry needs.

Ingredients

　　¾ cup cornstarch

　　¼ cup plus 2 tablespoons glutinous rice flour, plus more for dusting

　　¼ cup sorghum flour

　　2 tablespoons granulated sugar

　　¼ teaspoon kosher salt

　　1½ teaspoons guar gum

　　1 cup (2 sticks) cold unsalted cultured butter, diced

　　3 large eggs

　　In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

　　From Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. Text copyright © 2010 by Karen Morgan; photographs copyright © 2010 by Knox Photographics. Published by Chronicle Books, LLC.