The crust is the only real challenge when it comes to gluten-free pie. While Pillsbury's refrigerated dough gets points for convenience and texture (flaky but sturdy) the taste is where it falls down. I have never had a pie crust so oily that it sizzled when it came out of the oven. The flavor is somewhere between soybean oil and salt, and not at all complementary to a sweet pie. It might work out for a savory pie, but I still believe it would be too salty and overpower the filling.
Frankly, if I had to choose between this and a crustless pie, I would go crustless. It's a shame, because I would love the convenience of a good ready-made pie crust.
