Just updated my recipe for flaky AF gluten-free pie crust! ✨ I first developed this recipe in 2013 and I loved it so much, it inspired me to write an entire cookbook about baking with alternative flours and seasonal produce (#alternativebakerbook)! I was eating a slice of a crumb-topped apple pie ala mode made with this crust, and I literally forgot that it was gluten free. I knew I needed to share it with the world. This crust is different from most because it uses whole grain flours (millet and oat) along with some starchy things (sweet rice flour, tapioca flour, and corn starch) and ground flax or chia seed (no xanthan gum!) Lots of butter later, the dough comes together using the fraisage method (scraping portions of dough across the counter) and turning the dough (rolling it out and folding it up). These ingredients and techniques combine to make a flaky crust that you can roll, flute, and weave with ease. It tastes like a whole-wheat crust complete with a golden hue and lot...