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Wheat free crust is tricky. Its hard to roll out. I use my usual recipe - 1 cup flour to 1/3 cup shortening. I add my water by feel. I use the brown rice flour mix in the recipe collection. The key I found was to chill the dough at least an hour. Without chilling, I couldn't roll it out. Its still delicate but I roll between parchment. That way I can move it around.