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I modified a cornmeal piecrust recipe so that it is g/f.  It turned out very
well.  It is easy to handle, has nice texture, and good flavor.  For anyone
who is interested:

1 cup g/f flour mix (Bette Hagman's rice flour, tapioca and potato starch
mixture)
1/4 cup plus 1/8 cup yellow cornmeal
2 1/2 Tablespoons sugar
1 Tablespoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 Tablespoon buttermilk powder (for baking)

1/4 pound (1 stick) of margarine or butter-room temperature
3 Tablespoons of water

In a medium size bowl, mix all of the dry ingredients together.  Pour the dry
ingredients into a food processor.  Add the stick of butter, and process
until well blended.  Remove and put back into the same bowl.  Add the water,
and stir several times until the mixture forms a ball.  It will resemble
cookie dough.  Put the dough into a pie plate.  Use a plastic food bag to
cover the dough.  Flatten it and spread it evenly in the pie plate.  Pour in
the pie filling.  Enjoy!

Ann