Reviewed: Dec. 9, 2011

I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all purpose flour." It turned out perfect! Thank you for sharing. I doubled it for a nine inch pecan/chocolate pie. I will use it again and again most definately.

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Reviewer:

Tara

Reviewed: Oct. 27, 2011

My daughter did not like this. Using only rice flour made it grainy. Next time I'll use a mixture of tapioca flour and maybe sorghum. I'll have to tweak it.

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39 users found this review helpful

Reviewer:

Heather

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Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 24, 2011

A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make the dough put it in the freezer for a bit to make it easier to roll out. Roll it onto parchment paper then freeze it again. Otherwise it is impossible to keep it together enough to make a pie. Great recipe though besides those notes!

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75 users found this review helpful

Reviewer:

sherberg

Reviewed: Sep. 2, 2011

I've been experimenting with gluten-free recipes to be able to make meals for some of my gluten-free friends. Because I was using this recipe as a pie crust for a chicken pot pie, I omitted the vanilla extract and subbed butter for the shortening since it was what I had on hand. It had trouble rolling it out and transferring it to my pie tin- the bottom crust was easily remedied as I just pressed it into the pan with my fingers... the top crust not so much. It worked well enough for my purposes though- even my non-gluten-free family liked it! I plan on using it as a base for additional recipes. Thanks for the recipe!

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