Gluten-Free Pie Crust

Combine arrowroot starch white rice flour brown rice flour and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water 1 tablespoon at a time into dough (if dough is too dry) until dough holds together. Split dough into 2 balls wrap in plastic wrap and refrigerate until chilled about 1 hour.

Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.