Flaky all-butter pie crust from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 200) by Katarina Cermelj

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Notes about this recipe

  • Beth891 on May 12, 2025

    Omg this pastry is so good! I made as per the recipe using the DIY flour blend 2 but I subbed in sorgum flour in place of millet flour. I think I did about 6 turns in total and made the pastry the day before using (it does take a little while) I made apple pie with it (lattice top full sides) and baked at 180 for 1hr. Absolutely delicious and definitely worth the effort:)

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