I've tried making regular pie crust before with gluten - free flour mixes, and never had very good results. (coffeeandquinoa.com)
The other trick, is have the crust cooked and not soggy in regular pies. (crazyforcrust.com)
I was able to get it sort of pressed in and then thought to put it in the fridge to chill (in the glass dish) like you would with regular pie dough. (elanaspantry.com)