Whisk the eggs, water and vinegar together in a 2 cup (480 ml) measuring cup with spout and refrigerate until needed.

To Make by Hand: Whisk together the flour, sugar, if using, xanthan gum and salt in a medium bowl to blend. Add the butter and cut in, using a pastry blender or two knives, until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and toss with fingers or a fork until evenly moistened and the dough just holds together if squeezed.

To Make in a Stand Mixer: Put the flour, sugar, if using, xanthan gum and salt in the stand mixer bowl. Using flat paddle attachment, turn on low speed to blend dry ingredients. Add the butter and pulse on and off until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3 mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and pulse on and off until dough is evenly moistened and the just holds together if squeezed.

To Make with a Food Processor: Put the flour, sugar, if using, xanthan gum and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch (3mm) to 1/2 inch (12 mm). Sprinkle wet mixture over the dry and pulse on and off until dough is evenly moistened and the just holds together if squeezed.

To Finish for All Techniques: Empty dough onto work surface and use hands to bring together gently. Divide in half, form each portion into a ball and flatten. Unlike pie crusts made with wheat flour, we have found that you don't have to rest the dough! You can roll it out right away. Simply proceed as directed in individual recipes. You can also refrigerate or freeze the dough, although we like working with fresh best. Wrap each disc in plastic wrap and refrigerate up to 2 days or freeze for 1 month, in which case protect it further by placing in a plastic zipper-top bag; defrost in the refrigerator overnight. Let the dough soften at room temperature before rolling out, then proceed as directed in individual recipes.

To Blind Bake: Some recipes will call for a partially baked (par-baked) or fully baked, yet unfilled pie crust. After dividing your dough in half, proceed as follows: Preheat oven to 375°F/190°C. Coat your pie plate of choice (size suggested in recipe) with nonstick spray. Roll dough out to about 1/8 inch (3 mm) thickness on a lightly floured piece of parchment paper to a 12 to 13-inch (30.5 cm to 33 cm) round. Use parchment paper to lift dough and invert over prepared pan. Peel parchment away and discard. Carefully press dough into pie plate. Trim edges with scissors, fold under and crimp as desired. Line pie crust with aluminum foil and then fill foil with pie weights, dried beans or rice (this keeps the crust from bubbling up). Bake for about 8 to 10 minutes or until crust is beginning to set. Remove foil and weights and continue baking for a few minutes or until desired doneness. If you want to partially bake the crust because it will be going in the oven again with a filling, only bake until crust is dry, but not colored. If you want a fully baked crust, bake until golden brown, which could be another 5 to 10 minutes. Cool and proceed as individual recipes suggest.