It’s all about the flour.
Some time ago, I grabbed a bag of Pamela’s Artisan Flour Blend, simply because it came in a big bag. I was rewarded with a flour that bakes pretty well, including things like pie crust. I modified the old American Heart Association oil crust recipe to handle the Pamela’s flour, and it bakes up fantastically.
2 cups Pamela’s Artisan Flour Blend
1 t baking powder
1/4 t salt
1/2 to 3/4 cup water
1/2 cup oil
Blend the dry ingredients. Add water to oil in a measuring cup and add to dry ingredient mix. Add water as needed to get texture right. The texture and general behaviour of the crust are uniquely GF as it is not as short as one would like, but overall, it is a serviceable crust that will not let you down. The baking powder is the secret and makes the crust flaky and fun.
Let me know how you do with it.