Pie

Trav’s birthday. It’s always difficult to properly celebrate a birthday when it falls in the middle of the week. It’s even more difficult when it’s a big birthday. You know, a milestone. 40 is definitely a milestone. We plan on celebrating soon with a shopping trip which is most definitely celebrating Button style.

The pie. Gluten free flour was just as wretched to work with as I’d anticipated. Making the dough was easy enough, especially in my new super-awesome food processor that my parents bought for me for Christmas. Rolling it out was fine but there was no way to transfer that mass of dough from counter top to pie; at least not in one piece. There’s no gluten in it, therefore there’s no elasticity. Well, not much anyway. And the white rice flour is grainy. My solution was to roll it out thicker than normal, cut it with a round cookie cutter and roll the smaller piece out thinner to sort of piece around the pie. If I was a pie pro then I may have been able to pull it off better but this was my first fruit pie. Ever.

And it looked like this:

Smooshy, huh? And um, I’ll make sure the egg wash covers all the dough next time.

The result? Apples and blueberries make a dynamite pie filling. The crust was light and flaky and sandy. Really, that’s the only way to describe the crunch. And although Brian jokingly called it “sandpaper pie”, once he tried it he said he couldn’t tell a difference between that and normal pie.

But I could tell the difference. I’ve made Martha Stewart’s pate brise recipe. It’s heaven…and this wasn’t. I said to a friend that it wasn’t important enough for me to figure out how to make a truly great gluten free pie crust, that next time I’d just buy one. The amount of time I’ve spent thinking about this would suggest otherwise. I will not be bested by a pie. That is all.

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