The Only Pie Crust

 This is the best pie crust recipe I've ever found, gluten-free or otherwise. If you don't need it to be gluten-free just follow Stella's recipe and technique below.

Adapted from Alternative Baker and Stella Parks

160g sweet rice flour
70g   oat flour (plus more for dusting)
70g   millet flour
30g   cornstarch
30g   tapioca starch
30g   finely ground chia seeds (I do this in this blender)
30g   sugar
1 tsp fine sea salt

1 cup (230g) unsalted butter, cut into ½” cubes
8 tbsp cold buttermilk
8 tbsp ice water

1. Whisk all the dry ingredients together in a medium bowl, then add the butter. Toss the butter cubes in the flour, separating any stuck-together cubes with your fingers, then pinch each cube flat with your fingers, to about 1/4-inch thick—don’t work the butter in more! 

2. Stir together the cold buttermilk and ice water and add to the bowl. With a rubber spatula, press and knead together until the dough comes together in a ball. 

3. Dump the ball onto a heavily oat-floured work surface sprinkle the top with more flour, and use a rolling pin to roll out a rectangle that’s roughly 10 x 15 inches, with the longer side closest to you, adding as much flour as you need along the way to keep it from sticking. (If at any point, the butter gets melty and sticky, gather the dough onto a baking sheet and pop it into the fridge till it firms up a little, 15 minutes or so – or even the freezer for 5 minutes.)

4. Fold each 10-inch side toward the middle so the edges meet, then close the packet like a book. Fold the book in half, top to bottom, then slice the dough in half horizontally, so you have two roughly equal-sized rectangles of dough. 

5. Wrap the two portions of dough in plastic wrap and chill in the fridge, or freeze it for later.