Thanks for your question, Danielle. The same science holds true for gluten-free baking. Butter tends to give a richer flavor while shortening adds holding power. However, you should note that in general gluten-free pie crusts aren't quite as lofty or flaky as wheat-based crusts. They're still delicious and will be a worthy base for your favorite pie, but they'll look more like the photos of the shortening-based crusts shown here, regardless of the fat you use. Check out our full blog post on Making the Perfect Gluten-Free Pie Crust for more details. Happy baking! Kye@KAF

• Reply