Gluten free Pie crust for strawberry rhubarb pie

 I sort of merged a couple recipes and the result was the best gluten free crust I've made yet!

Makes enough for 2, 9" pie crusts

Taken from a mix of  Bob's Red Mill and King Arthur baking 

2 1/2 cups (390g)  Gluten-Free All-Purpose Flour (with xanthan gum)

2 tablespoon granulated sugar

1/2 teaspoon table salt

16 tablespoons butter, cut in 1/4"or 1/2" cube and frozen for an hour 

2 large egg

4 teaspoons lemon juice or vinegar

3 tablespoons cold water (or enough to bring the dough together)

Mixed everything together, divided the dough equally into two disks and refrigerated for about 30 minutes. Then rolled out the dough, put in the pie pan, put it in the fridge until the 2nd disk was rolled out, then filled (while top was in the fridge) and topped. Added docking to the top crust.

For the filling, I used this recipe https://www.kingarthurbaking.com/recipes/gluten-free-strawberry-rhubarb-pie-recipe

I used tapioca starch, but the filling was still very liquid. I looked up the difference-after the fact-, and I didn't make the right substitute. Should have been 1.5 tbsp tapioca flour/starch for every 1 tbsp tapioca pearls. I also had some sour strawberry and rhubarb, so could have maybe used a little more sugar.