Use this no fail, gluten-free pie crust for all of your favorite pies!
Whisk the flour, sugar, cornstarch, xanthan gum, and salt together until well combined.
Add the cubed butter into the flour. Use a pastry knife to cut the butter into the flour until mixture resembles coarse crumbs.
Whisk the egg and lemon juice together. Pour into the flour mixture. Stir together with a fork or spatula until well combined.
Add 1 Tablespoon of ice water and mix well. Keep adding ice water, 1 Tablespoon at a time and mixing well after each addition, until the mixture holds together.
Form the mixture into a ball and wrap tightly with plastic wrap. Chill for 1 hr or overnight. Let the dough come to room temperature for 10-15 minutes before rolling. (Can use immediately if necessary.)
Flour the surface and rolling pin. When rolling out the dough, keep moving the pastry around to make sure it isn't sticking. Add more flour as needed, on top and under the dough, so it doesn't stick to your counter or rolling pin.
To transfer the dough to the pie pan, place your rolling pin in the center of the dough. Gently drape the dough over the pin.
Place your pie plate right next to the rolling pin. Gently pick up the rolling pin and drape the pie dough over the pie pan, making sure the crust will be centered over the pie pan. Slowly unroll the dough into the pan. Then gently press the dough down into all corners of the pan.
Patch any areas that need patched. Trim the excess off the edges so there is about 1-inch overhang. Fold the excess under and crimp the edges.
Fill and bake according to your recipe.
To blind baking the crust:
To make a filled, double crust pie: Bake according to your recipe. King Arthur recommends baking on the bottom rack starting at 425° for 25 minutes, reducing the heat to 350°, and then moving the pie to the center of the oven to finish baking until golden and bubbly.