Today I made a gluten free pie crust using half butter and half lard using Ruhlmans' ratio. The fats were well chilled and the water was ice cold and I didn't handle very much. Let it rest about twenty minutes then rolled it out. When I attempted to put the rolled dough in the pie pan, the bottom crust tore a bit. The top crust more or less fell apart. I'm blaming the lack of cohesiveness on the lack of gluten. Would working the dough more help it hold together? Would more water in the dough help it hold together? I put just enough to make the dough ball. Is there a way to get the dough into the pie pan without it falling apart?