In one bowl combine 3 cups Gluten Free Flour Blend (such as Cup 4 Cup or Bob's Red Mill 1 to 1 Flour) along with ¼ tsp. kosher salt and 2 sticks of cold unsalted butter. You can cut the butter into small chunks if you like.
Cut the butter into the flour using a pastry cutter. The mixture should resemble coarse crumbs when this step is complete.
In a small bowl combine 2 large eggs, ⅔ cup cold water, and 2 tsp. vinegar. Mix until completely combined.
Add the egg mixture to the flour mixture a little at a time using a wooden spoon to combine. Continue until all of the egg mixture has been added and a dough has formed. The dough will be a little sticky.
Divide the dough in two. Form each portion of dough into a disc, wrap in plastic cling wrap, and place in the refrigerator. Chill the dough for at least 15 minutes.
After the dough has chilled remove it from the fridge. Place 1 layer of plastic wrap or wax paper on a clean surface. Sprinkle it generously with GF flour. Place the dough on the plastic. Sprinkle the top of the dough with more GF flour. Place another layer of plastic wrap on top of the dough.
Roll the dough out with a rolling pin. Roll the dough roughly the size of the pie dish.
Remove the top layer of plastic wrap, turn the dough over, and place (dough side down) into a pie dish. Carefully remove the second layer of plastic wrap being careful not to tear the pie dough.
Tuck the pie dough into the dish, mend any tears in the dough, and crimp the edges with your fingers.
Pierce the bottom of the pie dough 10-12 times and place the pie crust in the oven. Bake for 15 minutes. Remove when finished and then continue to prepare your pie recipe as directed.