I tried this recipe, which was my first attempt at gluten-free pie crust. I was very careful about following each step, kept ingredients cool, etc, and made a lattice top. Both the top and the bottom crust turned out to be very tough. I wondered if it would have been less so if I had used my glass instead of metal pie pan. I had switched because the pie recipe on your site using KA all-purpose flour suggested that would keep the crust from becoming soggy. Also, I wonder if brushing the lattice with egg whites might have made them tougher. Any ideas?

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