Using all-purpose Gluten Free flour, this is now my go to recipe. My adjustments to this recipe is to omit the sugar and add 1/2 tsp salt when I make it for pot pies . Make sure that the dough stays as chilled as possible throughout the process of making it. Gluten-free flour is fragile and is best worked while it is cold, and the butter in this recipe warms quickly when worked. If using AP GF flour, roll your crusts out on parchment paper, and then place in the freezer for about 15-20 minutes for the butter to become solid again , then remove from the freezer and flip over onto the pie pan. Follow the baking instructions as written for the recipe that you will fill the pie shell with.
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Using all-purpose Gluten Free flour, this is now my go to recipe. My adjustments to this...