Gluten free pastry is a suitable substitute for, or equivalent to, wheat-based pastry, but it will not "taste like pastry".

GF flours used for baking are better as a mixture of flours rather than a single origin flour.

Most commerically available GF baking mixes are easily made up at home. One of the most common flour mix is Bette Hagman [she writes GF cookbooks]. Below is a copy of the mix.

BETTE HAGMAN'S ORIGINAL FLOUR MIX [Rice Flour Blend]

6 cups Rice Flour
2 cups Potato Starch Flour
1 cup Tapioca Flour

GF Pastry
2 cups GF baking mix
7 oz [7/8 cup] butter
2 eggs, beaten
1 tsp vinegar*
2 to 4 tbsp ice water

Cut butter into flour mixture with a pastry blender until crumbly. Gradually add egg and vinegar. Add only enough cold water to form a ball. Divide dough into two.
Using rice flour on bench-top, roll out dough. (dust with rice flour while rolling.)

* do not use malt vinegar as it is wheat-based

Ordinarily, the trick with good pastry is not to let the gluten develop - as this pastry has no gluten, you are staring one step ahead.