This is a Penzey's recipe (made gluten and casein free, of course). It's a great pie crust for savory pies, like quiche. It's fast, easy, and tastes good too. I make this pie crust with an all purpose rice flour blend, which I like - it makes the crust slightly crisp, which works well with a quiche. This pie crust recipe makes plenty for a deep dish pie.
1 1/2 cups GF flour blend (I used this one)
1 tsp. sugar
1/2 tsp. salt
1/2 cup canola oil
3 tbsp. rice milk
In your pie plate, whisk together the flour through the salt. Add the oil and the milk and blend well - the mix will be a little crumbly, but it should stick together when you press it with your fingers (add a little more rice milk if the mixture seems too crumbly). Press the mixture evenly with your fingers onto the bottom of the pie plate and up the sides. Flute with the tines of a fork, if desired.