Gluten free pastry

A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make the dough put it in the freezer for a bit to make it easier to roll out. Roll it onto parchment paper then freeze it again. Otherwise it is impossible to keep it together enough to make a pie. Great recipe though besides those notes!  -  24 Oct 2011  (Review from Allrecipes US | Canada)

I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all purpose flour." It turned out perfect! Thank you for sharing. I doubled it for a nine inch pecan/chocolate pie. I will use it again and again most definately.  -  09 Dec 2011  (Review from Allrecipes US | Canada)

I've been experimenting with gluten-free recipes to be able to make meals for some of my gluten-free friends. Because I was using this recipe as a pie crust for a chicken pot pie, I omitted the vanilla extract and subbed butter for the shortening since it was what I had on hand. It had trouble rolling it out and transferring it to my pie tin- the bottom crust was easily remedied as I just pressed it into the pan with my fingers... the top crust not so much. It worked well enough for my purposes though- even my non-gluten-free family liked it! I plan on using it as a base for additional recipes. Thanks for the recipe!  -  02 Sep 2011  (Review from Allrecipes US | Canada)