Instructions

1. Using a cheese grater, grate the cold butter and set aside.
2. Combine the flours and the salt by stirring them together.
3. Add the egg and mix in well.
4. Add the cold, grated butter and using either a fork or a pastry blender, mix well into the flour mixture.
5. Add the cold water and using your hands begin to work the crumbly dough into a ball.
6. When you get ready to roll out the pie crust, place the dough ball between two pieces of parchment paper. Dust the bottom piece with tapioca flour, place the dough on the bottom piece and dust the dough with a little more tapioca flour. (This will make it much easier to get the pie crust off the parchment paper.
7. For a partially baked crust, bake at 375 degrees for about 6-8 minutes, or until barely set.
8. For a fully baked crust, bake at 375 degrees for 15 mins or until very lightly browned. (You can use foil around the edges to avoid them from browning too much or a pie crust shield.)
9. This recipe doubles easily for a pie with both a top and bottom crust.