Using a pastry cutter or stand mixer add white rice flour, tapioca flour, potato starch, xanthum gum, sea salt, sugar, shortening, and butter.

Combine until mixture resembles small pebbles.

In a small bowl combine egg and vinegar, whisk together.

Add egg mixture to flour mixture.

Add ice water 1 tablespoon at a time.

**NOTE** Depending on the day you may need more or less water.

Separate mixture into two even balls forming disks.

Cover with plastic wrap and refrigerate for 30 minutes.

This recipe makes two full size crusts, a top and a bottom for a 9 inch pie. Depending how many mini pies you are making you may only need one crust or both for more mini pies.

Preheat oven to 400 degrees F.

Roll out crusts and form into plate, decorate edges any way you see fit.

Bake pie crusts for 20 minutes or until golden brown.

Cool completely on a wired rack.