1 1/2 fluid ounces Buttermilk
1 teaspoon Salt
1 ounce Brown sugar
1 teaspoon Vanilla extract
1 teaspoon Almond extract
7 ounces Rice flour
2 ounces Cornstarch
2 ounces Tapioca flour
1/2 teaspoon Xanthan gum
6 ounces Unsalted butter, frozen
Yield: 21 ounces
1. Whisk together the buttermilk, eggs, salt, brown sugar, vanilla and almond extract. Set aside.
2. Combine the rice flour, cornstarch, tapioca flour and xanthan gum in a large bowl. Cut the margarine into medium dice, 3/8 x 3/8 inch (9 x 9 millimeters) then cut it into the flour mixture until pieces are the size of a pea.
3. Place the butter-flour mixture in a mixing bowl fitted with a paddle. Add the buttermilk mixture and mix just until dough comes together. Wrap the dough in plastic and chill at least one hour before using.
4. Yield: 1 lb. 5 oz.
Notes: Yields dough for one 8-in. (20-cm) piecrust, bottom and top.
Lactose Free Pie Dough -- Substitute soy margarine for the butter and soy milk for the buttermilk.