- Most Helpful
- Highest Rating
Gluten free baking is more an art than science. With flours, using only one flour is usually not as good as using several flours. I'd suggest using a GF flour mix here, or using only a mix of rice flour, potato starch, tapioca starch, or even some sorghum or teff.
I actually forgot the honey and it was wonderful! Flakey and delicious under my strawberry pie! It was a huge hit. New to GF due to DH diagnosis so thank you for your help.
this pie crust completely fell apart on me when i inverted it into the pie plate. also, there was not enough dough for my 9" plate. i used oil instead of butter, maybe that was the problem. not sure.
This recipe makes a great tasting flaky crust! It's awesome and delicious :)
I had some difficulty with this crust. I've never been very good at making pie crusts, so it could be just me, but I couldn't get this to transfer to the pie pan. It would fall apart every time. I finally decided to make it with a simple rice flour blend (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) and that worked a little better. I still couldn't get it transferred to the pie pan after rolling out, so I ended up just patting it into the pan with my fingers and not rolling it out at all. Despite the troubles I had, the crust tasted great and worked well for the apple crumb pie I made.
Wonderful! I followed the recipe exactly and it turned out great! I made mini pies and everyone loved them! They taste just like the gluten packed version! Definitely making this again!
I could not get this to work. I used vegetable oil because we need dairy-free, too. First, it just kept getting too watery & not actually taking in the water- I just couldn't get it to form a ball. I tried adding more of everything else in case I overdid the water, and it still didn't hold together all that well. I tried to roll it out & it just broke apart. I am not very good at baking in general, though, so it could be just me.