One of the best recipes for gluten free pastry that I've tried....and I've tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust.
*This recipe makes 1 double crust or two single crusts.
*I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.