I have been baking GF pie crusts for years now ....If your GF crust breaks in the pie pan, use water to glue it back together. I have also found that if you freeze the crust for at least 2 hours, then take it out once your filling is ready, it bakes perfectly as it forms a nice crust on the outside and keeps your crust from breaking. When doing a double crust I make sure and brush the pan crust with water to ensure a nice seal and then chill it in the fridge for an hour to let everything harden before putting it in the oven. I also found using cookie cutters to do a top crust is more decorative and when cutting a GF crust, make less crust breakage when cutting as they tend to be a bit more fragile.

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