1 stick (1/2 cup) cold butter or shortening (Earth Balance sticks should work too)
1 large egg
1 Tablespoon ice water (maybe a little more)
In a mixing bowl, combine the flours, starch, sugar, xanthan gum, and salt.
Add the cold butter, cut in chunks. Use a pastry blender (you can probably get by with a fork) to cut the butter into the flour until you have pea size or smaller lumps.
Add the egg. Beat it a little with a fork and then mix it in with everything.
Add the ice water and mix it in.
Use your hands to press the dough until it hold together. If it is still very crumbly and will not hold together, add a little more ice water, about one teaspoon at a time. Try pressing it together after each addition.
Place the dough on a pastry mat, wax paper or parchment paper. Place a piece of plastic wrap on top of the dough and use a rolling pin to roll the dough into a 10½ to 11 inch circle. The edges will be ragged.
Keeping the dough on the mat or paper, transfer to a cookie sheet, large plate, or cutting board and place it in the freezer while you work on the pie filling. Once chilled, flip the pastry mat over on top of the pie dish. If it breaks and cracks as you put it into the pie plate, press it together with your fingers
There should be some overhang around the edges which you can cut or break off. Finish the edge of the pie how you like.
Add filling and bake the pie according to recipe instructions.
Makes one bottom crust.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gluten-free-pie-crust/