This piecrust is yummy, it can be a little difficult to work with though, especially if you are making a full top or lattice top for your pie. Try rolling it out between 2 sheets of wax paper to make it a little easier to handle.
(Note: this recipe makes enough for 3 crusts)
1/2 cup shortening
1/2 cup potato starch
3/4 cup corn starch

1 teaspoon sugar

1 1/2 teaspoons baking powder
3 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 cup plus 1 tablespoon milk

Preheat oven to 400*.  In medium bowl, combine all ingredients.  Mix very well to remove all lumps.  If dough will not stay together, blend in an extra tablespoon of milk.  Roll out on a floured surface or between two sheets of waxed paper until dough forms a circle
about 1 1/2 inches larger in diameter than pie plate.

Remove top sheet of waxed paper (if using) and place piecrust into pan.  Trim excess dough and pinch edges at top of pie pan to form a pretty border.

Note: Dough can be refrigerated up to 3 days in a tightly sealed container.