Gluten Free Pie Crust

3 cups all-purpose gluten-free flour blend
1/2 teaspoon salt (omit if using salted butter)
2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
8-10 tablespoons milk, cold (or dairy-free milk)

In a medium mixing bowl, combine flour, salt, and xanthan gum.
Cut butter (or shortening) into flour.
The butter should resemble the size of small peas.
Add milk.
Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
Remove the top piece of wax paper and place the pie pan upside down on dough.
Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
If you are baking the crust and then filling it with filling, preheat oven to 425Â°F (220Â°C). Bake for 15 - 18 minutes or until cooked through.
For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

If you only need one pie crust, you can cut the recipe in half.
If you use a flour blend with xanthan gum, omit it from the recipe.
Donâ€™t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
For a decorative top â€“ cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
Top your gluten free pie with foil for the first half of baking, instead of the second half to prevent the crust from burning.
Let the pie cool completely before slicing.
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

Edit Recipe (last edited by slouken)