Gluten Free Pie Crust

Here's the recipe I use for Gluten-Free Pie Crust:

1 1/4 cup almond flour
2/3 cup gluten-free oat flour (I grind gluten-free oats in a blender)
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup white rice flour
2 teaspoons xanthan gum
1/2 teaspoon salt
5 tablespoons butter
4 tablespoons Crisco
1 large egg
6 to 8 tablespoons ice-cold water

In a bowl mix the flours, xanthan gum and salt together well. Cut up the butter into small pieces and drop into flour mixture. Do the same with the Crisco. With a pastry cutter, cut the butter and Crisco into the dry mixture until evenly mixed, then work the dough together with hands.Whisk together the egg with 3 tablespoons of water and add to dough. Stir egg mixture into dough, then work it together again with your hands. 

 Chill the dough in plastic wrap in the refrigerator for 15 minutes, then roll it out between two pieces of wax paper till thin and round, about 1 inch wider than the pie pan you intend to use. Remove the top piece of wax paper and turn the rolled-out dough upside down into the pie pan. Press it into the pan until it covers the surface of the inside of the pan. Flute the edges to desired design. 

Bake in the oven at 325° F.