Dust a flat surface with at least 2 tablespoons of the reserved flour mixture. Turn out the dough onto the floured surface and immediately gather into a ball. If the dough is too dry, knead in 1/2 teaspoon at a time of water until the dough is moist and much like fresh PlayDough.
Roll the dough out large enough to line your pie plate and create a scalloped edge, about 14-inches in diameter if your baking dish is 9 inches in diameter and 2 inches high (9 inches for the bottom + 2 inches for each side, plus an additional inch for tucking under the edges - half inch each side). (See video.)
Dust away any excess flour and invert over the pie dish. If you used a silicone baking mat to roll out your dough, you can roll up the crust and then unroll it over the pie dish. (See video.) Gently move it into place and press it into the dish. Turn under the excess edges and smooth out and design as you desire (scalloped, plain, crimped with a fork, or use the tip of a spoon turned over to create curved lines.
Place a lightly oiled sheet of parchment paper, oil side down onto the dough in the pie dish. Fill with dried beans, dried long grain rice (not instant), or pie weights. (I often use a 7-1/2-inch springform pan and add dried beans around the pan.) Cut the paper down as to expose the crust edges. Freeze for 15 minutes.
Remove from the oven and as an option, you may baste the bottom of the crust with egg white, which seals any cracks and prevents the crust from becoming soggy once filled. Egg white also aids in light browning. Baste the edges of the pie crust with a mixture of egg yolk and cream (if using). (For egg-free, brush with oil. Ideally, use a mixture of coconut milk and oil.)
Remove the pie from the oven and allow it to cool on a wire rack until you're ready to add the filling. Once completely cool, you may cover with plastic wrap for up to 1 day or freeze up to one month and defrost at room temperature. At this time, you may also remove the crust from the dish, if desired.
Fill the crust with your desired filling, cover, and refrigerate. Alternatively, if you are blind baking (par-baking it once prior to filling with a filling that needs to be baked), fill with your desired filling and bake as instructed by the recipe.
Slice, serve, and enjoy. (Note the crust' flakiness.)
*Tapioca flour browns better than cornstarch, but cornstarch adds more flavor. **Use as little as 1 teaspoon sugar for savory pies up to 3 teaspoons (1 tablespoon) for sweet
https://glutenfreerecipebox.com/tender-gluten-free-pie-crust/