I read the recipe, every tip and many many comments to get this right. I had tried other GF flour and had not been happy and was hoping KA flour was the answer. I made mine all butter because I had no shortening. The instant I started rolling, it cracked everywhere. I mashed with my palms and pinched all the cracks together. ( Oh, and I did have it between two pieces of parchment, floured, to ensure no contamination from my pie mat and my rolling pin). It was a mess and trying to fold it into 4ths didn’t work so ended up mashing it into the pie plate. So much for a flakey crust, I thought. I added boiled cider into the apple mix. But how was I going to get the second disastrous pie crust on top? I cut it into 4ths and used a spatula to place each 4th on top. Two of the 4ths cooperated but the other two fell apart. It was not a pretty sight. And I was frustrated to say the least. End result? It was buttery and flakey and several people had more than one piece. Huge hit. So maybe it was worth it after all and I’ll make it again. But I’ll definitely cut it into 4ths for the transfer in the future.

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