This is a fascinating, informative blog so thanks very much from someone who has previously had NO success with pie crusts. I do have a question though. I was actually sitting here reading my latest KAF catalog with the tv on when I heard a viewer question to a cooking test kitchen show. The viewer was asking a general question about GF flour. Part of the answer was that GF flour can't be used because you end up with just dry crumbles with no structure for a crust. That makes perfect sense since it seems that one of the tricks to a good pie crust is minimal manipulation so you don't form much gluten. But it made me wonder: Has anyone ever tried using a combination of gluten free and any flour that contains gluten to end up with a crust with more flakes but enough structure to hold together??? Thanks, Suzanne Wow!! I just saw my very first KAF commercial/sponsership while I was typing this question. Is it sad that I found that very exciting?? I'm truly addicted to KAF.

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