Pies make such excellent desserts that they deserve a whole section on their own.<\/p>\n
They are versatile. Come to think of it, there can be savoury pies for the main course, but that will go in a separate section if ever such a section appears on this website.<\/p>\n
Making a yeast<\/a>-free pie is easy. Pies don’t need to have milk<\/a> either.<\/p>\n The challenge is in making a gluten-free<\/a> pie. Typical pie crusts use wheat<\/a>. With the unique characteristics of wheat gluten, it is hard to replace the crust with a wheat-free version that has the same characteristics.<\/p>\n The pie filling, well that’s pretty easy again. For the sake of completeness, this section has fillings as well.<\/p>\n Gluten-free pie crusts are in a separate section. This is partly because I am experimenting with various types of wheat-free pie crust, so I expect there will be quite a few variations by the time I’m done.<\/p>\n Also, you could take pretty much any wheat-free pie crust and add any gluten-free pie filling and you’d be fine, so that’s another reason for having separate sections.<\/p>\nGluten Free Pie Crusts<\/h2>\n