After researching a half dozen different GF pie crust recipes over the past few weeks--many of them made completely different and with different kinds of flours--I finally settled on one that seemed it might be the most "normal" of the bunch. This crust made up easily in the food processor, and it was kind of nice that you don't have to worry about overworking the dough, like you must watch with a wheat flour with gluten crust. I had this feeling by the way the dough handled though, that I should save myself the frustration and not make a bottom crust till I was sure of the dough. So I just put a top crust on my peach pie and made it more like a cobbler. The dough broke off in pieces even as I laid it on top. You can see how it is kind of pieced together.
The flavor was good, though not in the same way as a flaky wheat crust. Maybe if you had never had a really good homemade pie crust, you would think this one was wonderful. And actually, it is defiantly tastier than a store bought crust. However, it does not surpass a good homemade gluten crust. Here is the odd thing this crust does: when a piece of crust goes below the filling, it does not get soft and dumpling-like as a wheat crust will do, rather, it dissolves! That is pretty weird. So I found when I served this, that is it important to keep all the crust bits on the top, and don't let them sink down into the syrup. But, when all is said and done, it is hard to make a bad fresh summer peach pie--especially served warm with a scoop of ice cream. I think I will try some yogurt on the leftovers in the morning, which should then qualify it as a breakfast food.
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