Perfect Pie Crust

1 & ½ cups white rice flour
½ cup cornstarch
½ cup tapioca starch
¼ cup potato starch flour
½ lb. Lard
1 tsp salt
1 tsp xanthan gum
1 tsp baking power
1 egg & 1 tsp vinegar and fill with ice  water to make one cup

Mix all ingredients.  Add lard and cut into small pieces.  Add egg/vinegar/water mixture.  Mix with fork untilall dry mixture has been absorbed.  Add a little more water if crust seems a bit dry.  Chill in refrigerator 2 hours or overnight.
Roll between two sheets of wax paper.  Makes a double pie crust

For fresh berry pies:
Select ripe, juicy berries and wash well.  Remove stems and hulls.  Halve large strawberries. To the berries, add:
2/3 cup sugar
¼ cup gluten free flour mix
½ tsp cinnamon
2 cups fresh berries
1 Tbsp butter

Heat oven to 425.  Mix sugar, flour and cinnamon.  Mix lightly through berries and pour into pastry lined pie plate.  Dot with butter.  Cover with top crust which has slits in it.  Seal and flute.  Cover edge with 2 inch aluminum foil to prevent excessive browning of edges.  Bake 35 to 45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust.
For a fresh cherry pie, use sour cherries and increase sugar to 1&1/3 cup
For a peach or apricot pie, use firm peaches or apricots instead of berries.  Use minimum amount of sugar and 1 Tbsp less g.f. flour