<<Disclaimer: Verify this information before applying it to your situation.>> Hi fellow listmembers, I recieved 50 responses to my pie crust request. I was making an apple pie and very frustrated with the crust...especially the top. It kept falling apart and looked like a 3 year old had made it. Here is the summary of the responses including a couple of quick recipes. 1. Suggestions for recipes were: dream pastry recipe in Betty Hagman's book ( not sure which book), vinegar pie crust from Betty Hagman's first book. recipe #1 from Betty C l l/2 cups of gf mix flour 1/2 c soy flour 2/3 cups shortening 5-7 tablespoons cold water ( I use 7 ) l teaspoon Xantham mix this as you would any dough for pie form your dough into a ball and divide in half place one ball of dough betweentwo sheets of wax paper, roll out the dough to the thickness you want but it should be on the thin side. You will have to turn the paper over and roll the reverse side. Peel the top paper off and gently place in pie plate forming to your plate, then gently peel the remaing paper off. (mend any place that needs it) Roll your top crust the same way you rolled the bottom crust, remove one paper, then again gently turn your crust over your pie filling, remove the remaing wax paper (carefully) crimp your edges, and I usually sprinkle a mixture of sugar and cinnamon on the top. I found it takes a little practice in working with the wax paper cause it wants to slide or creep, but be patient it will come together. recipe #2 from Jessie 2 1/2 cups of above flour mix 2 sticks of cold GF butter.( I used Tillamook or Land o Lakes) 4 Tablespoons of cold milk 1 egg The recipe I used was the one posted a couple of weeks ago. Another suggestion was to put an egg in your recipe to help bind it. 2. Alot of people suggested rolling the pastry between waxed paper or plastic wrap. Some spray it with a gf oil spray. Then it is easier to get onto the pie. David suggested a non stick cloth be used to roll the pastry out on but I am not familiar with that and not sure where to get one. Another suggestion was:quote We use the no mess dough disc that Carolina Country Kitchen offers. It is a disc about 16" in diameter with a cover that you sprinkle a GF flour on. When you roll out your dough it will just peel off without any trouble at all. They also have a cover for the rolling pin that is also a great work saver and keeps the dough from sticking. Check out their web site at www.brinet.com/~cck or call them at 1.828.693.6549 3. At least 1/2 the responses suggested a crumble top or studel type apple pie. Here is one recipe that I tried and is wonderful. Quote: I use a streusel topping for my Dutch Apple Pie. Mix 3/4 c. GF flour thoroughly with 1/2 tsp. cinnamon. Stir in 1/3 c. light brown sugar. Cream 1/3 c. butter until soft and smooth and work into the flour-cinnamon-sugar mixture until well blended. Sprinkle this crumbly mixture over the top of the pie before baking. This burns easily so bake in a slow oven (325*) and watch carefully. If you're milk-free, you can use a MF margarine but it's not as good as real butter. Note: Vegetable spreads or diet margarines will NOT work. 4. The last suggestion was a really good one and that was to make the bottom crust as usual and repair it as needed but for the top crust use cookie cutters to piece the top on. I tried this today and it looks great ( still in the oven). Here is one quote: I solved this problem by using a pretty cookie cutter. I have one that looks like a holly leaf. I roll out the pie dough to the proper thickness and then use the cookie cutter to cut out as many leaves as I can. Next, I carefully slide the waxed paper onto a cookie sheet and place it in the freezer for a few minutes. When the dough becomes stiff I peel off the "cookies" and place them attractively onto the pie. For Thanksgiving I just sort of pile them on. (think raked leaves) But for Christmas I arrange them like a wreath and place a few red hots here and there to look like holly berries. Thanks Lynda for that suggestion. I too have a leaf cookie cutter and it worked great. Thanks again for all the responses. I know there are alot of important celiac and gluten free issues these days ,but some times it's just nice to handle the simple ones! Please feel free to contact me if you have any questions on this summary. I have kept all the responses in a folder. Di in B.C.