It was interesting reading this recipe and the comments. Some of the comments and answers addressed some of my quesitons. I was surprised by the addition of ClearJel in the pie crust recipe as it's a cornstartch derivitive -- but my standard pie crust recipe has cornstarch in it. I first started using ClearJel 40 years ago -- but as a means of freezing liquid pie fillings. Cooks/ATK started promoting the use of vodka in pie crust as they claim doesn't cause the gluten strands to form. Since you're not using flour -- it's not an issue. My grandmother came up with a recipe for her non-baking grandkids. She wanted a recipe that anyone would succeed with. I'll include it here, even though it uses flour. You should be able to substitute the GF flour for the flour in it. There were reasons for all of the ingredients in her recipe the only one I ever remember was the sugar as it made the recipe 'wetter'. It's purposely a very wet recipe to make it easier to roll out. You will need to use more flour (or GF option) to roll it out as it's so wet. Mix together: 3 3/4 C flour, 1/4 C cornstarch, 1 t salt, 1 1/2 t sugar. Using a pastry cutter, cut in 2 C frozen Crisco (this is 1 of the little cans; don't use the butter-flavored one). In a liquid measuring cup, mix 1 large egg & 1 T cider vinegar with a fork to break it up. Add _ice_ water to make 1 C total liquid. Add all at once to the dry ingredients and mix with the fork until just blended. Divide into 4 even portions on sheets of plastic wraps. Using the plastic, bring the dough together and then form into rounds about 6" across. Rewrap in the same plastic. Refrigerate until ready to roll out. This makes 4 single crusts which freeze wonderfully. I make this periodically and keep the little rounds in a ZipLoc bag in the freezer. If I need pie crust, I take one or two rounds and defrost them in the refrigerator overnight. They should be rolled out while still cold. I use the same pie crust for everything from traditional apple pie but also as the top crust for homemade pot pie.

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