Hi Mel- Unfortunately, many recipes, especially those like a pie crust which are so dependent on the structure of gluten, will not convert well to gluten-free ingredients. If you do try to convert the recipe to gluten-free, you would use 1/4 teaspoon xanthan gum per cup of GF flour used. However, in this case I would really recommend you start with a recipe designed to be gluten-free such as this one: http://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe. If you have any more questions, please feel free to call our Baker's Hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

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