The Honey Pie looks yummy. Do you think I could substitute any type of gluten-free flour for the all-purpose flour?
Nigella's Honey Pie (from SIMPLY NIGELLA) has an easy press-in crust that is made with flour, olive oil and milk. The crust is then frozen until firm, before it is baked. As the crust is pressed into the tin and not rolled out, we suspect that it could be made with a gluten-free plain/all-purpose flour or baking mixture.
Gluten-free flours tend to need slightly more liquid than regular flours, so you may need to add a little more milk. The mixture should feel slightly damp to the touch and stick together relatively easily if pressed between the fingers. Gluten-free pie crusts can be more fragile, so we suggest that you really do make sure that the pie is completely cold before you try to unmould or cut it and you may find it helps to refrigerate the pie first. We would also mention that as we have not tried the crust with gluten-free flour, we are unable to guarantee the results.