In the food processor, combine the gluten-free flour, coconut sugar, and salt. Pulse briefly to mix everything together. Add your cold, cubed butter and pulse a few times. Don't overdo it—you want the butter to stay in fairly large chunks at this point.

Add the egg, apple cider vinegar, and 4 tablespoons of cold water to the dry ingredients. Pulse until just combined. The dough should look like wet sand. If it's too dry, add one tablespoon of ice water at a time and pulse again.

Turn the dough out onto a work surface lightly dusted with gluten-free flour.

Shape the dough into a disc with your hands, then wrap it tightly in plastic wrap. Pop it in the fridge for at least 2 hours, or in the freezer if you are making it ahead.

If you're baking a pie or quiche today, continue to the next step. Making a galette or saving the dough for later? You can stop here.

When you are ready to bake, allow the dough to sit at room temperature for 10-15 minutes. Place the dough between two pieces of lightly flowered parchment paper. Using a rolling pin, start at the center of the dough and roll it out until it's roughly 12 inches in diameter and ⅛ of an inch to ¼ inch thick.

Carefully peel off the top piece of parchment first. Then, slide your hand under the bottom parchment, and in one smooth move, flip it right into your pie plate then remove the second piece of parchment paper.

Gently press the dough into your pie pan and make sure it gets into all those corners! Trim off the extra dough around the edges, but leave enough to make a nice thick border. If you notice any thin spots, just use some of that excess dough to patch them up. Using a fork, poke a few holes in the bottom of the crust.

Place a piece of parchment paper inside the crust and add your pie weights or dry beans. Blind bake your crust for 10 minutes at 375 degrees or until golden brown.