PIE-A-DAY #12
“Like everyone,” Shauna James Ahern says, “I thought gluten was necessary for a pie dough. But what’s really necessary…is cold. Cold butter, cold flour. If you’re using a food processor, a cold blade.”
Ahern is the author of the blog Gluten-Free Girl and the new book Gluten-Free Girl Every Day. In the audio below, she speaks with Evan about how to bake a gluten-free pie.