Gluten-free pie crust.
These words struck fear in my heart for years. I tried, and tried, and tried. And each time, I was like "F***!" when I had another crust that just wouldn't roll correctly, was dry and sandy, was tough and chewy, or was just plain weird.
Then back in May, something happened. I made a crust I was happy with. Then I made another. And another. It was reliable. Easy. Delicious. FLAKY. And now I will share it with you, filled with a delicious maple syrup-sweetened pumpkin pie filling. I've made this pie time after time this fall, and it is always a winner with everyone who tries it. I like it best as leftovers, pulled from the fridge and eaten for breakfast. Continue for the recipe!