JoAnn, you'll want to blind bake your crust if your recipe calls for this step, if you're converting to gluten-free. If the recipe doesn't call for it and it's from a trusted source, it's probably not necessary. It's true that gluten-free baked goods tend to brown less than gluten-full ones; you can try to compensate for this by adding a bit of additional sugar to the dough, and/or brushing the bottom of the crust and edges with an egg wash before baking. Also take the tips shared here to heart: when baking gluten-free, it's even more important to use a metal pie pan and to place it in the bottom part of your oven for best results. Don't be afraid to leave the pie in the oven until you start to see color. Good luck! Kye@KAF

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