Gluten-Free Pie Crust

This is my most successful gluten-free pie crust to date, especially for being made from scratch.  It tastes buttery and flaky despite having no dairy, eggs, or gluten.

Preheat oven to 450 F.

Mix dry ingredients in bowl: 1 cup gluten-free baking mix, 1 cup coconut flour, 1/4 tsp salt, 1 tbsp Bird's custard mix, 1 tsp concentrated monkfruit sugar, 1 tsp Tasteful Sensation cinnamon sugar.  Add in wet: 1/2 cup chilled So-Delicious culinary coconut milk, 1/2 cup coconut oil, 1.5 cups water.  Stir together until you get nice clumps and pour into two 10" pie tins.  Smash crumbles together with fingers and press up around sides.  Bake for 10 minutes.  Remove and allow to cool.

From here you can add whatever pie filling you wish, and it should be able to cook a bit longer for said pies safely.  Alternately, you could place some fillings before baking and have the crust and filling bake together.