Gluten-Free Pie Crust

1 1/4 cups (184 grams) King Arthur Gluten-Free All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons (85 grams) cold butter
1 large egg
2 teaspoons lemon juice or vinegar

Lightly grease a 9-inch pie pan.

Whisk together the flour, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy.  Mix into the dry ingredients.  Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.  

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll the dough out on a piece of plastic wrap or a silicone rolling mat that's been heavily sprinkled with the gluten-free flour.  Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Makes one 9-inch single crust pie.

From King Arthur Flour