1. Add gluten free flour, salt, and sugar to a mixing bowl and whisk until combined.

2. Drop in the cold butter cubes and cut them into the flour with your fingertips or a pastry cutter until you see pea-sized pieces and small flakes.

3. Beat the egg in a small bowl, pour it over the flour mixture, and toss gently with a fork.

4. Add 3 tablespoons ice water and stir until the dough starts to clump, then add more water a teaspoon at a time until the dough holds together when you press it.

5. Shape the dough into a flat disc, wrap it, and chill for at least 45 minutes.

6. Place the chilled disc between two sheets of parchment and roll from the center outward until the circle measures 11–12 inches across.

7. Peel off the top parchment sheet, flip the dough into a 9-inch pie plate, then gently press it into the bottom and sides and remove the remaining parchment.

8. Trim the edges, tuck them under, and crimp. Chill the lined pie plate for 20–30 minutes before filling or blind baking.

9. For blind baking, heat oven to 375°F (190°C), line the crust with parchment, fill with pie weights, and bake 15 minutes.

10. Remove weights and parchment and bake 7–10 minutes more until the crust looks dry and lightly golden.