After so. much. experimenting with gluten-free and grain-free pie crusts (some of which were completely inedible), I’ve settled on my favorite.
It’s super easy, and bakes up rich and flaky. I’ll be whipping up a double batch for Thanksgiving this year.
It’s free of gluten, grains, dairy, and–best of all–the need for a rolling pin.
Don’t tell Aunt Frida it’s gluten free and she’ll never know. Or do tell her, and keep the whole thing for yourself.