First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.

Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.

Remove dough from the food processor. Form into 2 equal sized balls of dough.

Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.

When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.

Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.

Gently transfer the large circle of dough to your nonstick sprayed pie plate.

Crimp the edges of the pie crust. Pour in filling and continue with your recipe.

If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.

Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.