TOO MUCH WATER MAKES PIECRUSTS TOUGH, especially gluten free ones. An extra tablespoon or two can make your crust too hard to chew. Try to use the least amount of water listed.
YOU SHOULD BE ABLE TO SEE SWIRLS OF SHORTENING IN THE DOUGH AS YOU ROLL IT OUT. These swirls help make the crust flaky after baking. Don't be alarmed if small, very thin pieces flake off the top of the crust as you roll it. This is normal. If the crust develops larger tears as you are rolling it, just press the two pieces back together. (Using a little water as glue between the two pieces will make them stick together better). Another way to avoid tears in your crust is to place it between two layers of plastic wrap or waxed paper while rolling it out.
MAKE SURE YOU ROLL THE CRUST THIN ENOUGH. A thick crust can cover up the taste of a good pie.
GLUTEN FREE CRUSTS SOMETIMES CRACK as they are transferred to the pie plate. Just press the crack closed with your fingers. This is especially important for bottom crusts so the filling won't leak and burn while baking. Cracks in the top crust, however, are okay. In fact, top crusts generally need steam vents cut into them so they don't get soggy. Just try to make the cracks look intentional.
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