I have a confession…I come from a family where we typically used frozen pie crust in our pie recipes and people never seemed to notice. It saved time and tasted good to our family. We are Southern so we like our desserts very rich. Then, I married into a Midwestern family whose matriarch was seemingly never too busy to bake a pie, including her homemade crust. She has a reputation for making good pies and her children have tried to learn her very detailed methods for making pie crusts that used Crisco.
Until yesterday, I’d never never tried to make my husband a pie with a homemade crust. But with no such thing as a dairy-free, eggs-free, gluten-free pie crust in my freezer, I decided to be brave and attempt a blueberry pie. Knowing that hundreds of others were participating in a virtual pie party today,(see Shauna/Gluten-Free Girl’s facebook party page at https://www.facebook.com/event.php?eid=229924600367014).
If my mother-in-law had been standing over my shoulder as I made the pie crust last night, she would have been shocked…You just can’t make gluten-free pie crust using the same techniques as regular gluten pie crust. I basically scraped parts of my crust off of the parchment paper (which I’d been assured in Shauna’s recipe was okay) and played with it and it didn’t mind one bit. It tasted like pie crust to me. My only complaint is I wish it hadn’t been as crumbly as it was. I don’t know if this is because I was using coconut oil and Spectrum shortening or if it is just the nature of the gluten-free pie crust(some of the other gluten-free baked goods I’ve made have been rather crumbly ).
Am I scared of making pie crusts from scratch? I’m not sure that gluten-free/dairy-free pie crusts can look as attractive as the regular old pie crusts…but I’m eager to keep playing with pie recipes and am happy with the tastiness of my pie experiment. Hmmm…which of my childhood favorite pies should I try next? Will it be a chocolate chip pie? Yikes! I don’t know that I’m ready for attempting a custardy type of pie without dairy or eggs, but I definitely see more fruit based pies in the near future.