How to Make Gluten Free Pie Crust Recipe

In a mixing bowl, combine all of the dry ingredients.

Cut the butter into pats, and add to dry ingredients, mixing until there are only small lumps.

Add the ice water and beaten egg, while mixing in.

Knead the dough until it holds together.

If the dough is crumbly, add a little more cold water, and continue to knead.

Place dough on a pastry mat or wax paper.

Use a rolling pin to roll it into an 11-inch circle.

Place dough with a pastry mat onto a cookie sheet.

Place it in the refrigerator to chill,  for about 15-30 minutes.

Remove from the refrigerator, and flip it over onto a pie pan.

Press together any breaks or cracks.

Trim off any excess crust.

The pie crust is now ready to fill with a gluten-free filling.