The BEST pie crust

This was one of the first & best recipes I found. True story about this recipe - a family friend in Connecticut won a Crisco pie crust contest with her pie crust recipe and got to be on a Crisco commercial. I brought pie with this pie crust to a church potluck, she tried it, and said it is better than hers. I don't know if she was just being nice because I can't try her pie crust (gluten), but it was a really nice compliment!
This recipe requires some work and some time so I save it for special occasions but it's nice to have. It works equally great for fruit, pumpkin & pot pie too!
I found this recipe in Special Diet Solutions by Carol Fenster so it's really her recipe, not mine, and I make it just as written by her.
Pie Crust
1 1/4 cups white rice flour
1 cup tapioca flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup Spectrum organic shortening or shortening of choice (I use Crisco)
1/4 cup butter or margarine (cold, not diet margarine)
1/4 cup milk (cow, rice, soy) I've tried cow & rice with good results
Place dry ingredients in food processor and process until texture of large bread crumbs. Add milk and process until mixture forms ball. If not, add water - 1 tablespoon at a time - until mixture forms ball. Remove from food processor.
Crust may or may not be ready to shape at this point, depending on type of shortening used. If too soft, cover and chill until dough is firm enough to handle easily, about 1 hour. (I definitely have to chill mine!)
Roll half of dough between two rice-floured pieces of plastic wrap. To place in 8-inch pie plate, remove one piece of plastic wrap and invert carefully onto plate, centering dough over plate. Remove remaining plastic wrap and press into place, making sure that dough edges cover rim of pie plate. If dough is difficult to handle, press entire bottom curst in place with your fingers. Fill crust with filling of your choice.
Roll remaining dough between floured sheets of plastic wrap. Invert onto filled crust, centering crust on pie plate. Push and pinch dough (rather than roll or fold) to form ridge around rim of pie plate. Decoratively shape rim. (Optional: Brush top crust with milk or combination of 1 beaten egg while and 1 tablespoon water. Sprinkle with sugar, if desired.)
Bake as your pie recipe directs - but watch to avoid burning. Chilling shaped crust before baking is recommended.
If you have a delicious recipe for chicken pot pie filling, please send it to me! I don't do gluten-free gravy very well.