Basics: Gluten-free pie crust

I have mixed feelings about gluten-free pie crust.  On the one hand, it's more complicated to make than regular pie crust, with more ingredients, and requiring additional care in rolling out and assembling.  Without any gluten to hold it together, it tears very easily.  On the other hand, it's a real joy to be able to share a pie with those who must eat gluten-free. On such occasions, this is the recipe I turn to.  

I've tried a  number of gluten-free pie crust recipes over the years, and this is hands-down the best.  Not only is it the easiest to work with, it's also the best-tasting: I've happily served it to guests who had no idea it was gluten-free, and they never knew the difference. This recipe also makes an excellent gluten-free quiche crust.

Notes

I use King Arthur's brand Measure for Measure Gluten-Free flour for this recipe.  If using another brand, you may have to adjust the amount of flour: it should weigh 6.5 ounces.

Inspiration

This recipe is adapted from The How Can It Be Gluten-Free Cookbook from America's Test Kitchen.