Monday, June 1, 2009

To Die for Pie

I love pie. My very most favorite being blackberry pie.
I love pie crust. So tender and flaky and full of gluten and fat.
And then I discovered gluten free pie crust. I got the recipe from
Gluten-Free Baking Classics by Annalise G. Roberts.
If you want the recipe then email me since its copyright protected.
Easy and delicious. Easy to roll out. Flaky tender.
I chose to make a rustic pie shell where you roll out the dough, put
filling in the middle and then bring the pie crust up over the edges.
The filling is a quart of blackberries mixed with 3/4 cup Trader Joes
organic sugar (100% evaported cane juice) and 3 Tbl. sweet rice flour,
1/2 tsp cinnamon, a little grated lemon peel.


Shannon said...

Ralph loves pie but I don't so he gets it and I am happy with some filling on ice cream. It looks beautiful.

Sutherlands said...

This was delicious! I normally am not a fan of pie crust (*gasp*) But this crust was delicious! Way better than the gluten and fat version!

Molly said...

I'm hearing rumors that this is all the rage. Gluten Free or not, it's supposed to be totally tubular tasting.

I get to try my slice tomorrow. Counting the hours!