This has become my daily bread----such a great flavor and hearty texture! I'm revising it to add some seeds, extend the baking time, and point out that it helps to have all the ingredients at room temperature.
I was so happy to find a gluten-free crust that can be rolled out, broadening the possibilities for dessert pies and bringing quiches and savory potpies back to our table! Coconut oil is the key. It acts a lot like my mother's old favorite, lard.
