Serves: 5

TOO MUCH WATER MAKES PIECRUSTS TOUGH, especially gluten free ones. An extra tablespoon or two can make your crust too hard to chew. Try to use the least amount of water listed.

YOU SHOULD BE ABLE TO SEE SWIRLS OF SHORTENING IN THE DOUGH AS YOU ROLL IT OUT. These swirls help make the crust flaky after baking. Don't be alarmed if small, very thin pieces flake off the top of the crust as you roll it. This is normal. If the crust develops larger tears as you are rolling it, just press the two pieces back together. (Using a little water as glue between the two pieces will make them stick together better). Another way to avoid tears in your crust is to place it between two layers of plastic wrap or waxed paper while rolling it out.

MAKE SURE YOU ROLL THE CRUST THIN ENOUGH. A thick crust can cover up the taste of a good pie.

GLUTEN FREE CRUSTS SOMETIMES CRACK as they are transferred to the pie plate. Just press the crack closed with your fingers. This is especially important for bottom crusts so the filling won't leak and burn while baking. Cracks in the top crust, however, are okay. In fact, top crusts generally need steam vents cut into them so they don't get soggy. Just try to make the cracks look intentional.

More Recipes from the Cook'n Gluten Free...Life Tastes Good Again Cookbook:
_An Introduction
_Basic Bread Video Demonstration
_Frosting Video Demonstration
_Gluten Free Bread Mix Video Demonstration
_Gluten Free Cinnamon Roll Video Demonstration
_How to Get Started on a Gluten Free Diet
_Ideas for Regular Gluten Free Meals
_Menus: Eating Out
_Pie Crust Tips
_Shopping: Buying Ingredients for Gluten Free Cooking
_Substitutions, Egg
_Substitutions, Milk
_Substitutions, Other
_Supplies: Gluten Free Flours And Baking Supplies
_The Flour Mixes
_Tips for GF Cooking
_Tips for Modifying Recipes
_Where to Find Our Products