From the rice flour box: "rice flour pastry is very delicate and may break in handling, however it does repair readily and there is no worry of toughening the pastry from overhandling; Some cracks may appear in baked product".
Combine rice flour, sugar, salt and baking powder.
Cut in shortening until mixture is crumbly.
Combine water and vanilla.
Stir into flour mixture just until moistened.
With floured hands, press into 9 inch pie plate.
OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness.
Remove top paper.
Turn into pie plate.
Remove remaining paper.
Carefully fit into pie plate.
Flute edges.
For filled pies, bake crust at 375°F for 5 minutes.
Then fill and bake pie according to recipe.
For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes.
Remove foil and beans.
Bake 5 minutes longer or until lightly browned.
