Pie Crust

1. In a large bowl, mix together the gluten-free flour, xanthan gum, and salt. Using a large cheese grater, grate the butter into the flour. Using a fork or dough blender, work the dough until crumbly and mealy. Don’t overwork the batter.
2. Evenly sprinkle the ice water over the butter and flour mixture, use a spatula to mix in between adding the cold water. If the batter feels too dry to shape into a ball, add an additional 2- 3 Tablespoons of ice water, and mix until just combined. 
3. Form the dough into a single ball, and flatten it into a disk.
4. Wrap the dough in plastic wrap, and let it chill in the refrigerator for at least 1 hour or up to 3 days.
5. Once the dough has chilled, preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
6. Sprinkle a little flour on top of the dough and roll between two pieces of plastic wrap.
7. Roll out the dough into a large oval or circle big enough to place over an 8 or 9-inch pie pan. About ¼ to ⅛ inch thick.
8. Carefully drape the dough over the pie pan, and gently press it down to fit. Trim the excess dough, and crimp the edges between two fingers or with a fork. 
9. Parbake the crust: Line the pie crust with parchment paper, using two layers if needed, and fill with pie weights. In a small bowl, whisk together your chosen wash (vegan or egg). Set aside..
10. Place the pie crust in the preheated oven for 10 minutes then remove from the oven.  Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork (don’t pierce through). Brush the base and sides of the crust with the egg wash (not the fluted edge). Return the pie crust to the oven for 7-8 minutes or until the bottom is golden brown. 
11. Place the parbaked pie crust in the refrigerator while preparing the filling.

Filling 

1. Preheat the oven to 400F. Place all the filling ingredients in a high speed blender or whisk by hand in a large bowl until smooth.
2. Remove the parbaked pie shell from the refrigerator and pour the filling into the pie shell. 
3. Place the pie in the oven for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit, and let it bake for another 50-60 minutes. After half way through baking, be sure to cover the edges of the crust with aluminum foil to prevent over browning.
4. The filling will be done when the middle is a darker golden brown and the edges are browned. A small part of the center will be soft but will solidify after chilling.
5. Let the pie cool to room temperature then chill in the fridge for at least 3 hours before serving. Garnish as desired. Store the leftover pie, covered, in the refrigerator for up to 4 days.