Use a pastry blender to cut in the butter until it is in tiny pieces.
In a small bowl, add wet ingredients and mix.
Pour wet ingredients into the dry ingredients and mix. Use your hands to make a dough ball.
Place the dough ball onto a piece of wax paper.
Top with another piece of wax paper and use a rolling pin to roll flat in a circle shape.
Remove the top piece of wax paper. Place the dough dough side to the greased pan and drop in. Remove the top piece of wax paper.
Bake for 10 minutes. Remove from the oven and fill the crust with sweet or savory filling. Bake an additional 25 minutes.
I have tested this recipe with Cup4Cup, King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours. Note Cup4Cup turns out the flakiest.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
These pie crust will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.