Really helpful article, thanks! I’m working on a GF pie crust recipe using your cup for cup GF flour and I’m wondering if you’d tackle it similarly to a cookie dough. Meaning, let it rest longer in the fridge to hydrate the flour? Though I added ice water to approximate the same feel I’m used to with a traditional crust dough it still just feels a bit crumbly to me. I didn’t want to add too much water for fear of a tough dough. Is a longer rest the answer?

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