Buttery and flaky gluten free pie crust is amazing and will quickly become a household staple recipe.
Cut up cold butter into small pieces and place in freezer for 5-10 minutes.
In a food processor, pulse flour, and salt until combined.
Add butter and pulse until mixture has no large pieces of butter remaining.
Add egg and 1 tablespoon ice water, then pulse until well-combined and dough holds together when squeezed. If it doesn't hold together well, add a little more ice water.
Roll into a ball and place in the fridge or freezer for 5-10 minutes.
Preheat oven to 350. Roll out dough to about 1/8 inch thick and place into a pie pan. Cut off excess dough, and form with fingers or with fork.
Pre-bake for about 20 minutes before filling.
Use very cold butter. Place in freezer 5-10 minutes before using.
You can make this ahead of time and keep it in the fridge for a few days, or freeze it for a few weeks.