Gluten-free double-crust pie dough from The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More (page 327) by America's Test Kitchen Editors

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Notes about this recipe

  • jenmacgregor18 on November 02, 2019

    Made this for a green tomato mincemeat pie. I had to add a bit more water for the dough to come together— maybe 2 T. Refrigerated overnight. Was a bit difficult to roll out. It was cracking & crumbling after resting at room temp for 15 minutes. . I let it rest another 5-10 minutes and it was a bit softer and easier to handle. I refrigerated bottom crust in pie pan while I rolled out top crust. Used the shorter baking time listed for the deep dish apple- 45 minutes. It browned beautifully. The texture was crisp. It was different than a wheat crust- almost like a fried pie dough; but not off putting. Very good overall.

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