Had the consistency of cornbread or shortbread (but not sweet). Very crumbly. I used it as a quiche crust and I suppose it works, but I am not sure I would use this for an apple pie. I will try this again though. Recipe as-is only made enough for the base of the pan. I would recommend doubling it in order to have the crust go up the side of the dish.
I substituted the butter for solid coconut oil (same amount) and it worked well. The crust was nice and flaky!
I needed to add more water; <br/>When you're making any kind of dough, the amount of water and flour you add depend on the heat and humidity of the room you're making it in.<br/>Gluten or not.