It's wheatless, not gluten-free, but that's still good for lots of people like me. I make a killer apple pie with this crust, and everyone I know likes it; my brother says he really can't tell the difference, except that mine tastes better than commercial crusts. I told him that's the butter.
It rolls well, but is a bit more fragile than normal crust, as it's not as elastic. Treat it gently.
This recipe is based off the one for Egg Pastry from The Farm Journal's "Complete Pie Cookbook", circa 1965. The book has a bunch of gems, including that apple pie recipe and a heavenly strawberry-rhubarb pie.
2C flour (2/3C barley, 1 1/3 Asian rice flour)
1 tsp. kosher salt (or 1/2 tsp. regular salt)
½ C plus ¾Tbsp. salted butter
2 small eggs, 1½ large, or 1 extra large/jumbo
2 tsp. lemon juice
~2 Tbsp. water
Blend together flour and salt, then cut in butter with a pastry tool or butter knife. You want the butter to be down to small grains, like coarse cornmeal.
Mix together the egg and lemon juice, then cut into the mix, half at a time. Blend it well after each addition. Then add water a teaspoon or two at a time, blending very well; you don't want to make it too wet. When it starts to clump together and look like dough, you're done.
Form it into two balls, flour a board, and roll it out with a rolling pin. Edge a flat sheet under it -- I use a piece of stiff cardboard -- and transfer it to the pan; rolling it around the pin just doesn't work. Ease it down into the pan, smooth it out, trim the edges, and fill. From here on out it's business as usual. Repeat with the top crust, vent, and bake as directed.