Ingredients:
1 cup brown rice flour
2 tablespoons tapioca, finely ground
6 tablespoons sesame seeds, ground
1/4 teaspoon sea salt
5 tablespoons organic Non-Hydrogenated Veg. Shortening
(or organic coconut oil or canola oil)
1/3 cup water, (maybe a bit more)

Directions:
Oil a pie dish. Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening into the flour mixture. Add water and mix. Add additional water one tablespoon at a time until pastry is wet enough that when pressed together, it sticks together (forms a ball). Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up). If filling with a non-bake filling (like "Mango Cream Pie Filling" (see recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling. If using pie crust with a filling that bakes (like pumpkin or apple), fill crust and bake as directed for the particular pie filling. Makes 1 medium to large pie crust.