In a food processor, add arrowroot flour, tapioca flour, cassava flour, and flaxmeal.  Cut the cold butter into tablespoon pieces and add to the food processor.  Pulse until it forms crumbs.  Add the egg.  Pulse until the dough forms a ball.

Cut two pieces of wax paper or parchment paper, approximately 20"long.  Dust one of the sheets with tapioca flour.  Place the dough ball between the two pieces of wax paper or parchment paper.  Using a rolling pin, evenly roll out the dough. 

Peel off the top layer of wax paper.  Place the flatten dough on top of y our pie dish.  Peel off the remaining wax paper.  Fit the dough to the pie pan and finish off the edging to your liking.  (I like to use my finger and make a wave crust.  My daughters prefer to flatten it with a fork along the edges.)

Using a fork, poke the bottom of the pie crust numerous times before baking.  (This keeps the pie from puffing up.)  Bake the pie crust at 350°F. for 10-12 minutes.  The crust is done when it gets slightly brown along the edges.  Cool on a wire rack.