In a large bowl, whisk together the gluten-free flour and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter
In a small bowl, beat the egg and then add it to the flour-butter mixture. Mix until just combined.
Gradually add the ice water, one tablespoon at a time, mixing with a fork after each addition. Add just enough water until the dough starts to come together and can be pressed into a ball. Be careful not to add too much water; the dough should not be sticky.
Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Place the chilled dough between two sheets of parchment paper and roll it out to fit your pie pan. Carefully transfer the dough to the pie pan, pressing it into the bottom and sides. Remove the parchment paper.
If your recipe calls for a pre-baked crust (such as for a custard or cream pie), preheat your oven to 375F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment paper and weights and bake for an additional 5-10 minutes, or until the crust is golden brown.
