The one thing I can do is bake. I've made crisps, cookies, cakes, cupcakes, brownies, you name it, except for pie. I made a rhubarb strawberry pie once. The filling was fine but the crust could have definitely used some TLC. There was my lazy rolling job, there was cracking and some major shrinkage. It was terrible and sloppy. Discouraged I opted to only use frozen pie crust which was okay but in now way as good as homemade.
I have always enjoyed the texture and mildly sweet taste of the Asian pear. I love that they come in the styrofoam nets and the juices that drip down your face as you take your first bite. So when I saw this I was no 100% sure but the photo was enticing.
Easiest pie crust I have ever made! That's all I have to say. GFG suggests shredding the frozen butter into your flour mixture. It worked so well and because it was GF I could easily mend the dough as I placed it into the tart pan. I blind baked (another first) and cut up my Asian Pears at ease and happy. The book asked for concentric circles and I'm mathematically inept so I made up my own pattern. Voila a yummy gluten free tart! That and a scoop of vanilla ice cream and you're set. Is there really anything else to say? A++
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