By What's Cooking? on February 06, 2007
"A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust)."
Serving Size: 1 (65 g)
Servings Per Recipe: 8
"Thanks for sharing! This is one of the best GF alternatives I've tried so far--and I've tried several. What I like is that the dough is easy to work with even though sealing the partially rolled out dough in plastic was a bit challenging. Compared to most GF pie crusts, this one was easier to handle and didn't break up when putting it in the pan. Plus, the butter definitely gives it added flavor. I would have given it 5 stars if it was flakier or at least a bit more tender (so I could easily cut it with a fork or butter knife). I'll be making it again to see if I can improve on the tenderness."
"This is definitely one of the better pie crusts I've had since becoming GF. I had a hard time making an attractive top crust from it, but for a bottom crust it was perfect."