Now, there are ways to make an excellent gluten-free crust without buying a mix. And I'm certain that I'll be doing that soon too. But sometimes, buying all the individual flours, plus the xantham gum, can be a little spendy. However, if you have them in your house already, or you want to make the investment, here's the recipe that Melissa from Traveler's Lunchbox left me in the comments yesterday. It looks fabulous, and it comes originally from here.
1/2 cup tapioca flour
1 cup sweet rice flour
1/2 cup cornstarch
1/4 cup potato starch flour
1 rounded tsp xanthan gum
1/2 tsp salt
dash sugar optional
1/2 cup margarine
1/2 cup butter flavored crisco
1 egg cold
1 Tblsp. GF vinegar
4 tablespoons of ice water
sweet rice flour for rolling
Blend together the flours, xanthan gum, salt, and sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).
Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill.
Divide dough and roll out on a sweet rice-floured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and botton. Bake the crust in a pre-heated 450 oven for 10 - 12 minutes, or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9" pie plus 1 pie shell.
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