Posted on | November 4, 2009 | 7 Comments
This gets me excited for Thanksgiving! This will be my third gluten free Thanksgiving, and I am determined it will be the best one yet. My favorite part of Thanksgiving leftovers is eating pie- I know, so bad of me. Especially for breakfast – I know, double bad of me.
When I went gluten free, I panicked a bit because I wasn’t sure if eating pie at the holidays would be the same. In fact, I used to be an excellent pie baker, if I do say so myself. Up until now I have used the ‘Cause You’re Special! pie crust mix since I still haven’t perfected the balance of gluten free flours in a homemade pie crust.
I think I have a new favorite pie crust mix.
The Gluten Free Mama, Rachel, sent me this mix to try out. It happened to be at the time I was learning to can peaches, so why not a peach pie? I had never made one before, but it sounded perfect to me. I wanted to try a pie that was sweet and juicy; I wanted to see if this crust could hold up to the fruit without sogginess or crumbling.
I found this pie crust dough fairly easy to roll out and place in the pan and over the filling. It cracked slightly, but seemed easy to fix and patch since the dough was fairly soft and pliable. After baking the result looked beautiful! Golden brown and evenly baked . . .so far so good.
As I cut into the pie, I noticed that the crust had cracked around the edges, but still held together fairly well. It looked almost as if the top crust didn’t adapt to the height of the filling as it cooked down. Maybe because I overfilled the pie? That is a bad habit of mine, I think.
I tasted my first homemade peach pie- gluten free peach pie – and just about died because it was sooo good! I think this is the flakiest gluten free pie crust I have ever tried. I liked the fact that that the crust wasn’t grainy and had a mild flavor that would pair well with any sweet or savory dish that required a crust.
Amazingly, this crust lasted a full three days in my fridge before it softened and got soggy- not too shabby.
I have already ordered three mixes for my Thanksgiving dinner and plan to make a french apple creme, pecan and pumpkin pie this year.
*Each package makes two single crust pies, or one double crust pie and cost $5.99.
* Add butter or margarine, cold water, shortening and egg white; to make it eggless, substitute honey for the egg white
*Nutritional Snapshot ( per serving): 250 calories, 8 grams fat, 3 grams fiber, 3 grams protein, 10 grams sugar, 56 grams carbohydrates
Pros: flaky, buttery, mild flavor, looks great, versitile
Cons: cracks a little after baking ( but really, it isn’t a big deal)
Rating: 5 stars
Ingredients: white rice flour, tapioca flour, potato starch, organic evaporated cane sugar, sweet rice flour, coconut flour, sea salt, xanthan gum
For purchasing information, please click HERE to visit Gluten free Mama’s website.
If you wish to purchase in bulk, please visit amazon.com:
What kind of pie are YOU going to make this year?