Before you even start, make sure you have everything handy. You’ll need a mixing bowl, measuring cups, a rolling pin, and a pie dish.

In a large mixing bowl, whisk together the gluten-free flour, salt, and sugar if you’re using it. Be sure to mix it well for an even texture.

Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs. This is where the magic happens—the butter should stay cold while you're doing this to ensure a flaky crust.

Gradually add the icy cold water, stirring until the dough starts to come together. If it feels too dry, add a little more water, one tablespoon at a time. You want it to be firm but not sticky.

Wrap the dough in plastic wrap and flatten it into a disk. Place it in the fridge for at least 30 minutes. This resting period helps with the dough’s consistency and makes rolling easier later on.

Once chilled, place the dough between two sheets of parchment paper or a floured surface. Roll it out into a circle about 1/8 inch thick. Try to keep it even to ensure it cooks properly.

Carefully lift the dough into your pie dish. If it tears a little, just patch it up with your fingers. No one will notice after it’s all baked.

Depending on the recipe, you can either pre-bake this crust for about 10-12 minutes at 350°F or fill it with your desired mixture and then bake according to your filling’s instructions.