• In the bowl of a food processor or stand mixer, combine the dry ingredients (flour blend and salt).  Pulse to combine.  Add butter and pulse several times until butter is the size of large chunks.  Alternatively, place flour in a large bowl and add salt. Add butter and use your fingers to flatten pieces of butter; toss.
• Combine the vinegar, beaten egg, and half the water in a small bowl and whisk. Pulse through until the dough comes together, adding more water as necessary. You may not need all of the water, or may need even more than the ⅓ cup (the best gluten free pie crusts start out a little on the wetter side, as the gf flours will soak up some of the liquid). If using a bowl and hands, toss liquid mixture into flour and butter mixture until the dough starts to come together. Knead lightly in bowl until smooth.
• Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about at least 30 minutes, or up to 3 days. For longer storage, see the notes below.  
• Roll out the dough onto a lightly floured surface into approximately a 12-14 inch inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate.  Trim the edges of the dough and crimp the edges.

To Par Bake or Blind Bake

• Chill the crust in the freezer for 10 minutes and preheat the oven to 375°F. Prick the bottom and sides of the dough all over with a fork.  Crumple up a sheet of parchment paper and nest it into the pie crust. Fill the parchment all the way to the top with pie weights (or beans, rice, or sugar).
• Bake for approximately 12-15 minutes, or until the edges are very lightly golden, but are still "blonde". Carefully remove the parchment and pie weights and continue to bake for about 5 more minutes for par baking, until the bottom and sides are no longer shiny. For blind baking, continue to bake for 10-15 more minutes, or until the entire crust is golden brown. Cool the crust completely before proceeding with your recipe.  

For Double Crust Pies

• Roll out the bottom crust and add your filling of choice into the crust.  Roll top crust out and place on top of filling. Crimp as desired to seal.  Vent and proceed as per your recipe instructions.