Make the above gluten free pie crust in a buttered/oiled 10-inch tart dish. (I prefer dishes over pans as they brown less in a dish.) Freeze for 30 minutes. Poke holes in the bottom of the crust and line the bottom and sides with parchment paper. Fill with dry beans, rice, or pie weights and parbake (partially bake) in a preheated 375⁰F oven 25 minutes.
Remove the crust from the oven and remove the weights and parchment paper. Bake, uncovered, 10 additional minutes.
Whisk together the egg white and 1 teaspoon water. Baste the inside of the hot crust with the egg white mixture and place on a wire rack to cool to room temperature.