Foolproof gluten-free pie crust

Much more than anything else gluten-free, I’ve really, really struggled with GF pastry. I’ve made it so hard, I’ve needed a steak knife to cut it. I’ve made it so crumbly, it totally disappeared into the pie. I’ve had such difficulty handling it, it has basically exploded when I tried to put it in a pie plate. But finally, I’ve developed a tender yet handle-able pastry that has not failed me, despite my well-proven ability to screw up pastry. It involves both the right recipe and the right technique. But pay attention to a few simple principles and you too can have delicious, tender, gluten-free pastry.