anybody have experience with King Arthur gluten-free flour used for pie crust

[Kali]

I just ordered a couple lbs to try for an apricot fold-over cookie recipe that resembles pie crust (with sharp cheddar ). any tips for handling it?

[leftieNanner]

1. I usually use the GF flour from

Either Tom Sawyer (glutenfreeflour.com) or Namaste (available at Costco). You may need a bit more liquid (chilled water) than with regular flour. King Arthur is supposed to be good too.

Good luck. I had a GF baking business for 5 years, so ask me whatever you want!

[Kali]

2. I figure pie crust is not too touchy

doesn't need to rise or do much but hold filling, but curious how it is going to handle - roll out and such.

[leftieNanner]

3. If the dough doesn't want to cooperate

With the rolling out, you can put it between sheets of parchment paper or plastic film. That's what I do with pie crust. Adding flour to the board may mess with the texture.

[Kali]

4. ah, good advice

I have tried those pie crust bags before for regular crust and wasn't very successful, but that was many pies and long ago. LOL

[Demsrule86]

5. I have subbed KA GF flour in my regular recipe and it was good...made pie crust for Christmas pies.

Roll your pie crust and cut your cookies out on parchment...because it will stick to the counter.

[Kali]

6. any tips?

handle about the same for that?

edit - er read the post! parchment, got it

[JDC]

7. Bob's Red Mill has a decent GF pie crust flour