In a large bowl, whisk together the white rice flour, brown rice flour, tapioca flour, xanthan gum, and salt.

Use a pastry cutter to cut in the butter or shortening until the pieces are a little smaller than the size of peas. Add in 6 tablespoons of the water and mix with a spoon. If the dough is too dry, mix more water 1 tablespoon at a time until the dough starts to form a ball and all the flour is incorporated. You can use your hands to help bring the dough together. You should not need more than 10-12 tablespoons total.

Split the dough in half and gently form each half of the dough into the shape of a disk. Wrap each dough disk in plastic wrap and chill for at least 30 minutes or up to 3 days. *Chill for a minimum of 1 hour if it's a warm or humid day.

When the dough is ready to roll out, line your work space with 2 pieces of plastic wrap arranged in a square. You need a big enough surface area to roll the dough out into at least a 12 inch diameter. Sprinkle the plastic wrap with the gf flour so the dough won't stick.

Place one disk of the dough in the center of your prepared space. Top with a little sprinkle of flour and two additional pieces of plastic wrap. Roll the dough out into a 12 inch diameter to fit a 9 inch pie plate. Gently remove the top layer of plastic wrap and use the bottom layer of plastic wrap to carefully flip some of the dough over the rolling pin. Very carefully, lift and pull the dough into the pie plate and press to fit. Crimp, fill, and bake as desired.

If you're making a double crust pie, add the filling to the bottom crust. Then roll the top crust just as you rolled the bottom and transfer to the pie. Crimp the crust and bake accordingly to your recipe directions.

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