I’ve made two gluten free pie crusts and have had moderate success I’ve found that the dough doesn’t behave much different from regular pie dough when mixing and rolling. I’ve definitely notice the lack of stretch due to the absence of gluten, but that’s about it.
For my first test I used a recipe from here: http://glutenfreecanteen.com/2011/06/22/oh-my-pie-crust/ I chose this recipe because it didn’t have xanthan gum in it. I was concerned that xanthan gum would make the pie pastry…gummy. The crust came out flaky and tasty, but with holes where the bottom shrank away from the walls :/
For my second test, I used the Basic Flaky Pie Crust from TPPB, simply substituting gluten free flour, omitting the cider vinegar and increasing the water to about 80g. I haven’t tasted the crust yet as I’m actually going to make a pie with this one, but I had one crack and no holes :/ I plan on making the Chocolate Cream Pie from TPPB and used white chocolate to seal the crack in the pastry.
For my third test, I will use Rose’s recipe, but actually add xanthan gum to the flour using Dove Farms’ suggestion of 1tsp per 200g flour. I’m hoping that adding just a bit of xanthan gum with provide enough elasticity in the dough that it won’t crack or create holes. I will report back :D