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1
Place chickpea flour and salt in a food processor and pulse for a few seconds to combine. Add cold butter to the food processor and pulse until a crumby dough forms (the crumbly bits should be about pea-sized or a little bigger).
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2
Using a measuring spoon, add ice water (but not the ice) to the dough mixture. Start with 3 tablespoons right off the bat, pulse for a few seconds, and after that add only 1 tablespoon at a time, pulsing in between each until the dough comes together in a ball. It usually takes me at least 6 tablespoons before the dough comes together in a ball.
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3
Turn the clump of pie dough out onto a floured surface and shape it into two rounded disks. Wrap each tightly in plastic wrap and chill in the fridge for at least 30 minutes and up to 24 hours.
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4
Once the dough is chilled and you're ready to make the crust, preheat oven to 350u00b0F. Let the dough sit on the counter for a couple minutes, meanwhile flouring your work surface and rolling pin. Spray a 9-inch pie dish with nonstick spray.
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5
Unwrap the pie dough and discard the plastic wrap. Set dough disk on the floured work surface and sprinkle more flour onto the dough. Begin rolling out with a rolling pin, turning it over occasionally to keep from sticking. Add more flour the work surface or dough as necessary. Roll it out until it's about 1/4-inch thick.
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6
Carefully transfer the pie dough to the pie dish and trim any excess dough from the edges. Flute the edges with your fingertips.
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7
Bake at 350u00b0F for 12-15 minutes. Remove from oven and allow to cool.
