GF Vegan Pie Crust (Thanksgiving)

Look in  "Flying Apron's Gluten Free and Vegan Baking Book" by Jennifer Katzinger

My modified recipe ---double or triple recipe if needed to get the amount of pie crust needed

1/2 cup brown rice flour
1/4 cup finely ground nuts or nut flour
1/4 cup coconut oil (melted or cut in cold)
1/4 -1/2 tsp Himalayan pink salt
1/2 tsp xanthan gum
1 TBSP maple syrup
1-2 TBSP ice water

After mixing, make sure the mixture forms into a ball when squeezed in your palm

Refrigerate pie crust til firm in parchment or in the pie pan

Cook at 375 degrees for 20 minutes or til sides are light brown

If you have one heat up a pizza stone to 375 in the oven and cook the pie crust on that for extra crisp pie crust

(For Basic Pie Crust recipe, for my humble addition read below, pie crust crumbles too easily without the xanthan gum )
add 1/2 to 1 tsp xanthan gum to single pie crust, bottom crust only
add 1 to 2tsp xanthan gum for double pie crust, top and bottom crust