Oh, I love making pies. But making 3 GF pumpkin, 1 GF apple, and a sort of Paleo/Atkins Pumpkin pie... it was daunting. So, when I ran across GlutenFreeGirl's post, I read a bit to get advice.
Here's what I gleaned:
1. Work cold.
keeps some AP
GF flour and butter in the
(After you have the pie crust made and formed in the pan, put it in the freezer for 15 minutes before you fill it. Even better.)
2. Let it rest.
...at least 30 minutes in fridge. Overnight is best. ...[when ready] out of the refrigerator...Let it rest for 15 to 30 minutes ...efore...rolling it out.