Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don't overwork.
Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it's a bit more pliable. The dough should come together and not be sticky.
Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
Wrap with saran wrap, and place in the fridge for two hours up to two days.
When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn't fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe's instructions. Enjoy!