The taste was wonderful but the actual texture of the crust didn't work well for me. (oatmealwithafork.com)
That was a biggie because the special texture of the crust is half of what makes the cobbler so good — and the texture was exactly right! (jenncuisine.com)
The caster sugar I've previously used in the gluten free pie crust has been replaced by coconut sugar, which doesn't change the flaky, buttery texture of the crust at all — this just goes to show how forgiving (and amazing) this gluten free pie crust really is. (theloopywhisk.com)