I used the same method for making my gluten free pie crust that I did here, with one change. I didn't have plain tapioca flour (either that, or it is hiding in the back of my freezer and I wasn't in the mood to shovel everything out of the way to look for it). I did, however, have some Jules brand flour mix, which is mostly modified tapioca. So I used that, and then just a teensy bit less xanthan gum because the Jules brand is already all xanthaned up.
MMMMMMM, peaches and blueberries. A marriage made in heaven.
Easy-peasy roll out method -- roll out the dough onto parchment paper. Try to roll it out a couple inches larger than your pie plate.
Flip the parchment paper over onto the pie dish, then peel off the dough.
Ready to go into the oven.
Abra cadabra, ready to eat. YUM! The boys in the household all like to smother their pie with whipped cream, but I'm a purist. Just give me a big piece of pie, and make it hot. That's the taste of summer.