Put the flour, sugar, and salt into a food processor and pulse 5 times to mix. Add the butter, and blend until the butter is incorporated making little bits in the flour. Add the water to the drip cup on the lid of the food processor, and press blend until the dough comes together. This takes about a minute.
Wrap the pie crust dough in plastic wrap and set it in the fridge to chill for 1 hour.
Get the crust into the skillet ::
Pre-heat the oven to 400 degrees.
Flour a counter surface with the Namaste flour or rice flour and roll out your dough. You’ll want to leave it wider than your 10-inch skillet so you have enough to fold over the top. Gently set the crust into your 10-inch skillet, and softly press it down the sides. Brush the bottom and sides of the crust with the beaten egg. This keeps the crust from getting soggy.