Preheat Oven to 350.

In food processor, blend flour, sugar and salt.

Cut butter in 1 tbsp sections. Add to food processor 2-3 tablespoons at a time.

Add ice-cold water 1 Tablespoon at a time. The amount of water will vary depending on humidity, but will generally take 8-10 Tbsp.

Divide dough into 2 flattened balls. Place each ball onto waxed paper and cover. Chill for 15 minutes.

Sprinkle gluten-free flour over flattened ball and place another piece of waxed paper on top of dough. Roll into circle about 1/8 of an inch thick. While rolling, I usually flip over and add a little more flour to prevent sticking. Remove top sheet of waxed paper, and flip into pie pan.

Pierce bottom of crust with fork and add pie weights - I add parchment paper and pinto beans.

For a pie that will require baking - bake empty crust 20 minutes. If you are making a pie that will not require baking - bake empty pie crust 30 mins.

Fill and bake (or fill and refrigerate).