Gluten Free Vegan Tart Crust

I used to not be much of a pie person, but it's been growing on me. The only pie I used to eat was apple, but only if it had a crumble on top. Lattice or full cover just never did it for me. Half the time I wouldn't even eat the bottom crust. Pumpkin was my least favorite. Lately, however, I've been craving pies. Why the change of heart? I think it was discovering the perfect kind of crust: shortbread. Shortbread is usually the common crust found on the bottom or fruit tarts, and I suppose tarts are a form of pie. Playing on a standard shortbread crust, I came up with this gluten free version and it's delish!

In an attempt to find another use for the leftover pumpkin dip that I stuffed my French toast with the other day, I decided to whip up a few mini tart shells and fill them with some of the dip.  The result was a dense pumpkin pie that I actually liked!  To use this crust for savory items, just omit the sugar.

Gluten Free Shortbread Crust
Ingredients
1 C brown rice flour
1 C quinoa flour
1 tsp xanthum gum
2 T powdered sugar
1/2 C + 1 T non hydrogenated shortening
5 T cold water

Directions
Preheat oven to 350 degrees.
Combine dry ingredients. Cut shortening into flour mixture until a crumb like texture forms. Add water. Work dough with hands until soft and form into ball.
Place dough in 9 inch tart pan with removable bottom and press it into the bottom and sides. (It is a little easier to press into the pan if you roll it out first to over lap the pan a little; it does not have to be a perfect circle.)
Use fork to prick the bottom of the crust several times. Place crust in oven check on it after 15 minutes of baking.  If edges are golden brown, remove from oven. If not, bake an additional 5 - 10 minutes until they are.  Place on a cooling rack and cool completely.

If you are using crust for a tart that requires additional baking after filling is added, do not bake completely.