Basic Pie Crust Recipe
Makes one 9-inch crust
In a food processor, mix the flour, salt and xanthan gum to combine.
Add in the cold butter cubes and pulse until the mixture resembles fine crumbs, with no large pieces of butter remaining unincorporated.
Add the egg and 2 tablespoons of ice water, and then pulse again until a dough forms. Depending on the flour blend you use, you may need to add additional ice water. You want the dough to be somewhat sticky, and it should hold together easily when squeezed.
Remove the dough from the food processor and transfer it to a large resealable plastic bag. Squish the dough down into a large disk of even thickness (as thin as your plastic bag can accommodate). Alternatively, you can wrap the dough in plastic wrap and flatten it into a disk that way. Refrigerate for at least 30 minutes, or up to 3 days.
From The Lagasse Girls' Big Flavor, Bold Taste—and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake (Da Capo Lifelong Books) by Jilly Lagasse and Jessie Lagasse Swanson.