Making a pie

Look what we made! A gluten free, wild blackberry/wineberry pie for dessert.  If you’ve never made a gluten free pie crust, don’t worry – it really isn’t very hard.  Here is what I used yesterday:

DSC_0006this Gluten Free Pantry mix is pretty easy, light and flaky.  It tends to be a bit crumbly, though, and of course expensive.  The box says it makes 4 crusts, but I find it works better if you divide it into 3 parts – I make one double crust pie, then throw the other one in the freezer for a quick quiche some evening.

The only trick is rolling it out, because it doesn’t act like wheat crust, but if you know the trick, it really is simple! Have a look:

after chilling the dough to firm it up (a very important step) roll the portion of dough out between 2 sheets of plastic wrap, then peel the top layer off, lay the crust into the pie plate, smooth the dough out, then peel the last layer of plastic off - perfect!

after chilling the dough to firm it up (a very important step) roll the portion of dough out between 2 sheets of plastic wrap, then peel the top layer off, lay the crust into the pie plate, smooth the dough out, then peel the last layer of plastic off - perfect!

If you want to make your pie crust from scratch, then this is my favorite recipe, from Gluten Free Girl.  It holds up really well, and you can actually shape the crust into pretty scallop edges.

So once I had the crust, here’s the fun part.  Jeff woke up and went out to the woods first thing – blackberries are in season, so he picked a bucket full, along with some wild wineberries that were growing, too.

I mixed them with about a cup of sugar ( I usually use less, but these berries were on the tart side) and about 1/4 cup rice flour.  Then put on the top crust, sprinkle with raw turbinado sugar, cut some vent slits, and bake at 375 degrees for about 1 hour and 15 minutes.

Here it is!:

DSC_0009Tastes like summer, and it was almost free…

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