I'm flattered, thank you, and delighted. You can be sure to see more of those hands if you become a subscriber over at ThePieAcademy.com. Best, Ken

Hi Suzy - Good to hear from you. Can I assume that you're talking about a gluten free pie crust that you can make? I do have a recipe for one in Pie Academy on page 76. Check it out and see if you can make that one. I've had a number of readers tell me that it's worked out beautifully for them. If you don't have the book, your comment is a good reminder that I really have to do a video about this particular crust. Thanks for checking it. Ken

Ellen - That's a good question and there are several answers. One thing you might try is, instead of just trimming the excess dough level with the top of the pan, fold the excess over and press it into the the sides to beef them up a bit. As you press on this excess dough, it will raise the sides a little higher than the top of the pan. Also, make sure your tart shell is cold when you put it into the oven. With removable bottom pans, I'll actually put the shell in the freezer for 20 or 30 minutes before I preface it. Finally, if you're making an all-butter crust, consider replacing a tablespoon or two of the butter with an equal amount of Crisco, which will relax the dough. Thanks. Let me know how future experiments work out. Ken

@@kenhaedrichthepieacademy thanks!

Sorry, my friend, they're mine and the only one's I've got!

@@kenhaedrichthepieacademy wait are those really your hands and not an actor's??! Lol my bad 😂

Yes, indeed. I'm flattered that you think I have actor's hands...so thanks. @@abearinthewoods8423

@@kenhaedrichthepieacademy ♥️ 👐