OK, I made another gluten free pie last night and this time I actually took pictures. This should help as a supplement to my last post.
I made the two pie crusts per the recipe in the last post, this time I used shortening instead of butter and it was waaaaaaaaaay better. The shortening and xanthan gum really make it stay together instead of crumbling apart. Then I wrapped both crusts in plastic wrap after shaping them into discs and put them in the fridge. I was intending to make the pie later, but then the water line behind our fridge burst, and then a knitting student showed up for a lesson, so the pie got put off, which is okay because the crusts got to chill overnight so they were super ready for rolling.
Viva la gluten free!