[Evie4]

This will be my first Thanksgiving where we will be making gluten free versions of traditional foods. I purchased the Gluten Free Panty pie crust mix. I know A LOT of you use or have used it. Any tricks or tips before I get started? I'm thinking of making a sweet potato/pumpkin pie and a fruit pie.

Evie

[Ahorsesoul]

After mixing the crust, I pat the bottom of the crust into the pie pan. Then I chill the crust for the top at least half an hour. I roll the top crust between plastic wrap. Flip it onto the pie and I do not worry if it's not perfect.

[jerseyangel]

Definitely use plastic wrap to roll out the dough.....the first time I made it, I made the mistake of flouring the counter as I always had with wheat flour and ended up using a spatula to get it off.

Also, it's a bit more crumbly after it's baked than what you may be used to but it's really good and worth the extra attention, in my opinion

[judygs]

My daughter the expert pie baker did some gluten-free pie crusts from mixes -- Namaste, I think -- last year for Thanksgiving, whereas I used Whole Foods frozen pre-made crusts for the pumpkin pies I made. We all, including my daughter, agreed that the Whole Foods crust was every bit as good as the ones that she had made, maybe better, and they are a whole lot easier!

In fact, even the gluten-y people were totally happy with the Whole Foods gluten-free crusts. Of course, pumpkin pie depends on its crust a lot less than fruit pies, so maybe my pies had an advantage. But we're both using the frozen pie crusts this year.

[heathen]

I use Roben Ryberg's traditional crust recipe from "the Gluten Free Kitchen." I just add cinnamon to the mix to help give it some taste. I've had great success with it. I use a Kitchenaide mixer and roll it out in between wax paper.