Gluten-Free Pastry

Yield:	8 Servings
Categories:	Allergy, Pies, Diabetic

1 1/2	c	Whole bean flour (try puree)
1/4	c	Cornstarch
1	tb	Cornmeal
1	ts	GF baking powder
1/2	ts	Salt
6	tb	Vegetable shortening
1		Egg white
3/4	c	Cold water

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