The first is much easier but both will give you a great base for your favorite pie, quiche or whatever you need a crust for in your food preparation.
Give them both a try and see which one you like best.
But a key to both is the use of a “Food Processor” to combine the dough. It seems that when making GF dough, it helps create a better end result. You might find that it helps on other baking that you do for a gluten-free product too.
To pass along another tidbit, I like “Cup4Cup” gluten-free flour for my baking too. If you have not tried it, it’s worth it the next time you buy GF flour.
Until next week, “Happy Cooking” and please spread the link for this food blog. Thanks.