Hi Brenda! Yes, you can, but this particular crust recipe has to be blind baked before filling. The crust edges will get too brown if not completely covered when baking with a filling after the quick pre-bake step. I recommend using a pie shield (I have a silicone one) or foil to completely cover the edges. If you’re looking for more of a traditional flour pie crust taste/texture, Bob’s Red Mill has a GF pie crust mix that gets great reviews. I haven’t personally tried it yet.

Joanli, I would recommend filling it right before serving for the best texture.

I’m super guilty of tweaking recipes all the time and sometimes when they really don’t need to be changed at all. 🙂 Glad you enjoyed the crust!