Last week, we took you through the basics of making sweet and savory pie crusts in The Serious Eats Guide to Making Gluten-Free Pie. Now we've got the ultimate, super-basic recipe for the best gluten-free pastry pie crust we can muster.
This crust bakes up light and flaky. For a traditional crust, select the white rice flour blend. For a whole-grain crust, use the millet, sorghum, and oat blend. Either recipe makes a delicious crust. Head over to the guide for more details, or just jump straight to the recipe below!