I get good results with an off-the-shelf GF flour blend that is primarily rice flours (or rice and nut flours) as opposed to tapioca flour or bean flour. Then I just do a standard all butter crust, but use my hands to make little flat butter pats - don't worry, without gluten, it's not possible to "overwork". Hold it together with ice water and/or vodka, and refrigerate at least overnight (the GF flours take longer to absorb water. Roll out gently and be prepared to patch a bit, but it turns out pretty good and doesn't require 7 different bags of specialty flours.
I had a similar question last year and I got a great response from Alice Medrich:
Try this nut crust from 1997 Joy of Cooking: process 2 cups nuts in food processor with 4 T butter, 3 T sugar, 1/4 t salt. Press in pan. Bake 10-15 in 375 oven. For your pumpkin pie, glaze the bottom of the hot crust with a thin layer of egg wash (1 yolk stirred with 1 t water and a pinch of salt)and return to oven for 2 minutes—this to keep crust from getting sorry. Pour pumpkin mixture into the hot glazed crust and bake until done.
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Here is a fantastic recipe for a GF (and dairy-free, to boot) pie crust: https://food52.com/recipes/31902-gluten-and-dairy-free-pie-crust
Best of luck, and happy holiday.
Try this nut crust from 1997 Joy of Cooking: process 2 cups nuts in food processor with 4 T butter, 3 T sugar, 1/4 t salt. Press in pan. Bake 10-15 in 375 oven. For your pumpkin pie, glaze the bottom of the hot crust with a thin layer of egg wash (1 yolk stirred with 1 t water and a pinch of salt)and return to oven for 2 minutes—this to keep crust from getting sorry. Pour pumpkin mixture into the hot glazed crust and bake until done.