This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It's super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (and no xanthan gum!). It's extra flaky and easy to work with thanks to a couple of classical pastry techniques: fraisage and turning the dough.I'll show you how to use these ingredients and techniques to get the flakiest GF pie crust, plus how to shape and blind bake it for all your pie needs. Use it in sweet and savory pies, tarts, galettes, quiches and turnovers.Adapted from my award-winning cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.