First, add cubes of cold butter, gluten free flour and salt to a food processor. Pulse 4 to 5 times until crumbly.

Then add in cold water. Pulse another 4 to 5 times or until mixture is very crumbly.

Lightly flour countertop and rolling pin. Pour crumbles of dough onto floured surface. Use hands to form one big ball of dough.

Use rolling pin to roll dough out to a rectangle that is ¼ to ½ inch thick. Fold the dough in half. Then fold it in half again.

Wrap dough and refrigerate for 2 hours.

Remove dough from fridge. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Allow dough to sit at room temperature for about 20 minutes. Roll out dough on floured surface with floured rolling pin. If dough breaks, allow it to sit at room temperature for another 10 minutes or so.

Roll dough out to a large rectangle. Slice into desired shapes (I did smaller rectangles). Place on parchment lined pan.

Add desired filling/toppings. Leave about ½ inch along the edges for the egg wash.