Gluten-free pie crust

Adapted from Martha Stewart, enough for 2 single-crust pies, or 1 double-crust.

In a food processor, pulse 2 1/2 cups GF flour, 1 tsp. sugar, 1 tsp. salt.

Add 1 cup (2 sticks) unsalted butter, chilled, and cut into small pieces.

Pulse until mixture resembles coarse meal.

Add 1/4 cup water, 1 tbsp, at a time. GF flour reacts to humidity so you may have to add more or less depending on how much moisture there is in the air. Turn onto wax paper and knead and form into a ball and wrap in wax paper. Chill for at least one hour.