Add all the solids into a mixing bowl, mix well to combine all the flours, then add the oil, and mix well with your fingers.
Lastly, add the water, and mix to incorporate.
It is very important that you follow the steps in this order, we need the flours to be fully encapsulated by the oil BEFORE introducing the water, this will ensure a crumbly, flaky crust.
Spread the dough into a 25cm removable bottom pie mold and carefully mold the pie crust, making sure to reinforce the boards so the crust is resistant and doesn’t fall apart when you remove it from the mold and add the filling, later.
Bake it in a 180C preheated oven for 25 to 35 minutes.
You don’t need to add any weight on top of the crust because it won’t raise when baking.
When you remove it from the oven, wait until the pie crust is at room temp before removing it from the mold, otherwise, the crust can break.
This crust is perfectly freezable but I advise you to freeze it in the mold so it doesn’t break.
You must always pre-bake this pie crust before adding any type of filling to it, otherwise, the crust’s bottom won’t bake properly resulting in a wet and soggy crust.
I don’t advise you to refrigerate this pie crust because the refrigerator’s humidity will add a fine layer of water around the crust and this will make it wet and it won’t bake properly, consequently, it will lose its shape when you remove it from the mold.
IMPORTANT NOTE: Gluten-free recipes are a bit tricky and for this reason, I strongly advise you to use a scale to make this recipe; all the ingredients and quantities are carefully measured to ensure a perfect crust so changing the amount or the weight of the ingredients is a bit risque.