Gluten-free pie crusts tend to hold their shape better than regular crusts do, so baking upside down probably isn't needed. However, if you've found that you are chilling the dough adequately, using some shortening, and still having trouble with the sides slumping, feel free to give the upside-down technique a try. It won't hurt! Be sure you only blind bake for about 10-15 minutes so that the crust is set but not fully baked. Happy pie baking! Kye@KAF

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