A gluten-free pie crust is not simply converted from a wheat-based recipe, as they require different ratios of liquid. For a pliable, delicious gluten-free pie crust, you need gluten-free multipurpose flour, sugar, salt and cold butter. Xanthan gum, one egg, and lemon juice or vinegar are also necessary.
First, lightly grease a 9-inch pie pan. Whisk together 1 1/4 cups flour, 1 tablespoon of sugar, 1/2 teaspoon of xanthan gum and 1/2 teaspoon of salt. Cut 6 tablespoons of cold butter into small squares, and work it into the flour mixture until it is crumbly, with a few large chunks remaining. Make a foamy mixture by whisking together the egg and 2 teaspoons of lemon juice/vinegar. Mix this into the flour mixture until it holds together.
Blend the ingredients by hand instead of a food processor for a more delicate, flaky crust. Add a small amount of water if necessary. Shape the dough into a ball and chill for as little as one hour or overnight. Make sure to wrap it tightly in plastic wrap to prevent drying. Before rolling the dough, let it rest for 10 to 15 minutes. Roll out the dough on a piece of plastic wrap or silicone mat, fill it, and bake it as directed by the pie recipe.