Gluten free pie crust has been my nemesis for 16 long years. Either it’s a soggy bottom, or too tough, or too mealy and damp, never flaky, never buttery, I mean come on, it turned into a half-ass attempt to carry the actually-good part of any pie: the filling! I would reluctantly pull out my food processor and do what I’d always done and come out with the same dry, crumbly crust that I would (if we’re being honest) throw away after scooping off spoonfuls of custard or pecan or karo. Crisps were a much better match: tons of fruit, tons of spiced, nutty, crumbly (because it was supposed to…
