My challenge is baking pie crusts for my adult daughter who is gluten free, dairy free, soy free. Vegetable shortening is out, as it is soy based, and using coconut oil gives it a very heavy coconut taste, not our favorite. Would it be possible to combine your Vegetable Oil No Roll Crust recipe with your Gluten Free Crust recipe with good results? Thanks in advanve for any help you can give me!

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