will you share? I'd be willing to test drive that gluten free pie also, can you throw some gluten free vanilla ice cream on top while you're at it :-)

Any of these will help make it more elastic.
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Have you tried Quiona? One site online I just checked said it was gluten free. They had some recipes for cookies, which might work for crust with added oils or butter.

Have you tried Flax seeds, crushed and boiled? It makes a glutenous sort of liquid and might help in a pie crust.

Have you tried boiled okra? It also makes a glutenous thick liquid when boiled and strained. Probably have to add lots of spices and/or flavorings to mask the taste but worth trying.
I made this once a lot of years ago for one of my kids' friends who was allergic to darn near everything. She ate it and no bad after effects.

What about plain eggs? Are you allergic to them? And then rub softened butter on the crust and bake it.

Well we tested out the gluten free pumpkin pie I made yesterday. It was good. The upper crust was a little hard, but I never like that part anyways. The bottom part was good.

Now for the berry since it is a double crust I am thinking the top crust may just get left on the plate lol

I do use everything to make it elastic. xanthan gum. I also use a blend of flours. Its going okay but it is defiantly different.

Thanks everyone. I know the pie will probably taste okay. I just wish when I am putting pies out in front of 75+ people that they looked pretty lol

Have you ever tried Taro root? It's a marvelous and nutritious plant that grows well in Hawaii, and we can get it in grocery stores. It looks like a hairy potato and gets real gummy when cooked..remember hearing about Poi? That's what it is. I think that I'll try some, cooked with Quoina and try crusts in tarts. With no top piece it should go over well.

And should you not like to eat them, plant them for some neat tropical plants. It's a half brother to Elephant Ear, just smaller.

LOL

Can I help you with that?

I would eat it. It looks home made. Home made is better. Bless your heart for making gluten free. I have severe food allergies, not celiac, and I always have to make everything myself and bring my own food. I really appreciate it when some one makes something I can have. It makes me cry.

Adding a little more butter to the dough will definitely make it more pliable as someone suggested. Also, brushing a top crust with a little butter or egg wash and sprinkling w/ sugar will help make it pretty. I also noticed you used a different pan for the gluten free pie. Don't discount the effect of the pan --- I think I saw Wilton stamped on it, so its probably a heavier metal, which conducts heat better, which may have cause the boil-over of the filling. You didn't see that on the first pie because it looks to be one of those tin foil disposable pie pans. Just a thought.

LMBO, cute!

still looks good.