Combine ice water, sour cream, and vinegar in a bowl.

Process flour blend, sugar, salt, and xanthan gum together in food processor until combined.

Add butter and pulse the mixture until the butter is the size of large peas.

Pour half of the sour cream mixture over flour mixture and pulse until incorporated.

Pour the remaining sour cream mixture and pulse until the dough just comes together.

Turn the dough onto a sheet of plastic wrap and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.

Before rolling out the dough, allow it to soften slightly for 15 minutes.

Roll out the dough between two sheets of plastic wrap to prevent sticking and allow for easy transfer to a pie plate.

Remove the top sheet of plastic wrap and invert it over a 9-inch pie plate.

Ease the dough into the pie plate and allow excess to hang over the rim of the plate.

Remove the plastic wrap and trim the edges. Shape the edges of the pie crust as you wish.

Wrap the dough lined pie plate loosely with plastic wrap and place it in the freezer until firm, at least 15 minutes but no longer than an hour.

For recipes that call for a partially baked pie shell, place the frozen pie shell into a 375 degree oven. Bake for 20 to 25 minutes. For a fully baked pie shell, bake it an additional 5 minutes, or until golden brown.

For my pecan pie, I poured the filling into the frozen shell and baked it for 60 minutes.