• In a mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt.
• Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork, until the dough starts to come together. You might not need all the water.
• Form the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

Assembling the Pie Crust:

• Preheat your oven to the temperature specified in your pie recipe.
• Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
• Place the dough between two sheets of parchment paper or plastic wrap. Roll it out into a circle, about 1/8 inch thick, large enough to fit your pie dish.
• Carefully transfer the rolled-out dough to the pie dish. Press it gently into the bottom and sides of the dish, trimming any excess dough and crimping the edges as desired.
• If your pie recipe requires a pre-baked crust, prick the bottom of the crust with a fork and line it with parchment paper or foil. Fill it with pie weights or dried beans.
• Bake the crust according to your pie recipe's instructions.