Have some extra gluten free flour on hand to ensure the dough does not stick to the parchment paper or rolling pin.
After resting the dough in the fridge for 10-15 minutes, transfer it to a floured surface like parchment paper or a clean countertop. If the dough has been refrigerated for longer than 15 minutes, allow it to sit for a few minutes before rolling to make it easier to work with.
Roll the dough into a rectangle about ¼ inch (6mm) thick. Don't worry about the exact size.
Fold the top third of the dough down to the center, then fold the bottom third up over the top, like folding a letter. This creates three layers of dough. Don't be concerned if there are some cracks, especially during the first fold.
Rotate the dough 90 degrees and repeat the rolling and folding process. This adds more layers of dough and fat, resulting in a flaky gluten-free piecrust. Have some extra flour handy in case the dough becomes sticky.
Refrigerate the gluten-free dough for 15 minutes, then repeat the rolling and folding process two more times for a total of three tri-folds.
Chill the dough for at least one hour before using. Better even overnight. This will give the flour time to hydrate and build a better gluten free piecrust. Store it in the refrigerator for up to 3 days or freeze for up to one month.