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Use Food Processor:
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In a large bowl, add dry ingredients.
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Use a large whisk to thoroughly blend ingredients.
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Transfer the dry ingredients into a food processor bowl, fitted with a metal blade.
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Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse and dry crumbs.
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Add the lightly beaten egg and pulse just until egg is incorporated into the flour butter mixture.
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Add 1 tablespoon of ice water and pulse a few times.
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Remove the processor lid and squeeze a small amount of the dough in your hand.
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If it holds together, no need to add more water.
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If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse a few more times.
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Check the consistency of the dough again.
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If the dough holds together and you can form a ball, no need to add more water.
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Too much water will make the dough sticky and harder to roll out and shape.
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Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper.
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Gather the crumbly dough into a ball.
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Flatten to a large disk.
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Wrap in waxed paper or plastic wrap and refrigerate for at least one hour or overnight before rolling out the dough.
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And the dough can be frozen.
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Place wax paper or plastic wrap wrapped dough in a freezer bag, label and freeze for future use.
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For Rolling Dough:
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Remove dough from refrigerator to a working surface and arrange dough between two sheets of waxed paper.
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Let dough sit just until it's soft enough to roll.
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When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 18 inch thick.
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If the dough gets warm and sticky, put it in the freezer for several minutes and then continue working on it.
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Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate.
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Gently peel the waxed paper from the dough.
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Gently press the dough into the pie plate.
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Trim edges with knife and crimp edge with a fork or shape it into any your favorite shape with fingers or any other tool.
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Pie crust is ready to fill or partially bake as desired.
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For partially baking the crust:
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Preheat oven to 350F (180C).
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Use a fork to pierce the crust, which keeps the crust from bubbling up while baking.
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Or, line the dough with parchment paper and fill the plate with dry beans or pie weights.
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Bake the crust for about 15 minutes, or until lightly golden.
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Notes:
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Superfine brown rice flour is powdery, it is different from some brown rice flours which are more coarsely ground and gritty.
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If you can't find superfine brown rice flour, try to grind normal brown rice flour in a coffee grinder until it is a finer consistency.
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Roll out leftover dough scraps, butter and sprinkle with cinnamon and sugar for an old-fashioned treat.
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Yield: 1 10-inch pie crust with leftover dough for cinnamon sugar strips or 2 8-inch pie crusts.
