I hope that one of these days you will find time to test principles of pie crust baking, using gluten free flours/starches. Pie crusts remain my only challenge after years of GF baking. GF flours are delicate and difficult to transfer to the pan without breaking, consequently I use 1.5 x the recipe, roll it out, and transfer it, which makes a thick crust. I've tried various recipes and combinations with varying degrees of success, but have never been completely satisfied with the outcome. There are now becoming available frozien pre-made pie crusts in pans, most of which are tolerable, a couple of which are downright awful. My discouragement with pie crust baking process has led me to pay the high price for the Whole Foods Bakehouse GF crust, which is the best of the pre-made lot. However, their crusts are usually cracked in the pan, so after defrosting them, I knead the cracks together with my fingers. I've purchased the new KAF pie crust mix. I'm waiting for KAF to develop a GF pie crust mix, as all of their mixes are far and away the best on the market, and most especially their Baking Mix. I have read the GF pie crust recipe using Clear Jel on your website, and for the same reason I don't like xanthan gum (texture), I've resisted using CJ, but this will be the next recipe I try. Thanks for all your GF contributions to our community.

• Reply