For a savory pie, would you just make this without the sugar? Does it work just as well in a two-crust pie (double the recipe)? What about as a free-form rustic tart/galette? Does it matter if other pie/filling recipes have a variance in temperature? Thanks! --Michele Michele, you can certainly leave out the sugar; it helps with browning, and doesn't make the crust noticeably sweet, but you can definitely omit it. Yes, works just as well when you double it. Yes, works fine for a rustic tart/galette. No, doesn't matter about temperature variations - as you can see, this is one versatile GF crust! Enjoy - PJH

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