I changed this recipe from Maggie Beer's Gluten Free Pastry Recipe.
Basic Gluten Free Pastry
1 cup water
2 tspn salt
90g unsalted vegan butter
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2-3 egg replacers
Preheat oven to 200C/400C\F.
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon.
Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the egg replacer to combine and add half the egg mixture slowly, incorporating fully before adding the final half.
If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny.
Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins.
Properties: browns beautifully, has a nice crispness and holds in moisture. Has a nice potato undertone which is very pleasant. Has a great shelf life, up to 5 days in fridge without going mouldy.
Note: You could add 2 teaspoons of powder sugar and make a sweet pastry for fruit pies.
Note: Gluten Free flour: Maggie use a mix of blended potato flour, rice flour, and maize flour. Or you can purchase ready made gluten free flour mix from health food shops or supermarkets.