Gluten Free Pie Crust

We did it! I got fed up with not being able to find gluten free pie crusts anywhere, so we made our own! A roll-out pie crust seemed a little risky, so we went with the pat-in-the pan variety for this year's Thanksgiving day pecan pie. It was flaky and delicious. (I hadn't realized hoe much I missed good old fashioned pie!)
Here it is, Fiona:

Gluten Free Pie Crust:

Whisk together:
1 1/2 c. gluten free flour ( I used Bob's Red Mill)  1 t. xanthan gum and 1/2 t. salt.

Add:
1 stick of butter, softened, cut into small pieces. Mash with the back of a fork until the mixture resembles coarse crumbs.

Pour:
2 T. heavy cream over mixture and mix until the crumbs hold together.  Add up to 1 more T of cream if necessary.

Transfer the mixture to a 9 inch pie plate and pat evenly over the bottom and sides of pan, leaving enough of a crust edge to crimp or flute. Prick all over with fork.  Add filling and bake!!

If baking pie shell alone for uncooked filling, bake at 400 degrees for 18 minutes.

There you go! It's as easy as....dare I say it?...PIE!