Here's a tip for GF crumb crusts. They invariably get soggy and have trouble holding together, so first, add 1/4-1/3 C cornmeal to your crumb mixture for guaranteed crunch. Second, go ahead and bake your crust. The GF needs the melted sugar to keep it crunchy as long as possible, so take the time to parbake the crust before filling. (Where the flavor works) I've also lined the GF crust with melted chocolate and chilled before filling, but be sure to coat the sides as well.

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