In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.

Cut in the coconut oil until the mixture resembles coarse crumbs. I used two knives which was very easy with the relatively soft coconut oil - but you could use a pastry cutter. 

Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough. I used the larger quantity of water, see note.

Form the dough into a ball. Cut out one third of it, then form each section into a ball and flatten each ball into a disk.

To roll the dough, it's really fun to use a pie crust bag as I did. Don't have a pie crust bag?  Lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour. Place another sheet of parchment over the disk. Roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. 

Gently lift off the top sheet of parchment paper or pie crust bag.

Place your pie dish upside down over the rolled-out crust. Carefully invert the entire pie crust over the top of the pie plate (say a little prayer), hopefully centered and in one piece. Gently peel off the parchment paper or pie crust bag.

Press the dough evenly into the bottom and sides of the pie pan (if there are tears in the crust, which there will be, simply wet your fingers and try to smooth them out as best as you can). Use overhanging bits of dough to fill in edge areas that got less. Add any remaining pieces of dough to your smaller dough ball. 

Trim down the edges of the pie crust leaving about ½ an inch of excess dough. Fold the excess dough underneath and crimp the edges.

If your pie recipe calls for pre-baking, bake it for 10 minutes at 350 degrees F.

While it's baking, roll out your second disk of dough and cut your cookie-cutter shapes. A thin spatula can be helpful to lift these off the parchment paper or pie crust bag and onto the filling for your pie.

Let crust cool, then fill and bake as desired.