Gluten-free Pie Crust Recipe
I have found that gluten-free crusts aren't too difficult. What helps to make them easy is, ironically, their lack of gluten. Wheat-based pie crusts are very finicky. They have to be rolled out correctly the first time or the gluten is developed and the crust becomes tough. GF crusts don't have this issue. What makes gluten-free crusts tricky is that they tend to crumble and break apart. However, you can try rolling them out as many times as you like. If mine doesn't roll out correctly on the first go I just fold it over onto itself and roll it out again. You can do this many times for a really flaky, layered pastry. Or, if all else fails, you can just press it into the pan. The hardest part of making pie crusts for me is the timing and the temperature of the ingredients. You have to keep the bowl, the ingredients, and the blade cold if you don't want to have your dough turn out like this disaster : Don't. There is a lot of waiting and refrigerat