Gluten-Free Pie Crust

Preheat oven to 400°F. Pam your pie vessel (yes, "Pam" is a verb now).

Add the GF flour and salt to a food processor. Pulse to mix.

Add the sliced butter and pulse until the butter is about the size of peas or lima beans. Whichever vegetable is less offensive to you.

Add water, 1 tablespoon at a time, pulsing until the dough "just comes together" and clumps around the blades. You'll see it start to peel off the sides. You want it moist but not sticky-wet.

Turn dough out onto a flour-prepped rolling surface. Do some kneading to work in a bit more flour and get a workable consistency. What does "workable" mean? You'll know it when you feel it. Very helpful, I know.

Reserve about a third of the dough, wrap it in plastic wrap, and refrigerate while we work on the bottom crust.

Roll out the remaining dough to about 1/4" thick. Cut to fit your vessel (pie pan, ramekins, etc.).

Place your pie crust in the vessel and bake for 20-25 minutes. You want somewhere between "pale and crispy" and "oh no, I forgot about it."

Remove from oven, add your filling, then roll out the reserved dough to 1/4" and cover the pie.

Bake an additional 20-25 minutes until the top crust color screams "eat me now." Enjoy!