The day of reckoning - Happy (gluten free) Thanksgiving!
Posted Nov 27 2008 12:00am
Well T-Day is here. I made all the sweet potato and pumpkin pies yesterday, the only challenge coming from the gluten free pie crust mix. I used The Gluten-Free Pantry’s Perfect Pie Crust Mix, which makes two pie crusts. Unfortunately, the crust was too dry even with 12 tablespoons of butter (!) and a little additional water. In a panic, I added a few tablespoons of Spectrum Naturals Organic Shortening, which helped. The crust was still a bit crumbly, but rolled out O.K. The crust did split in places even though I pierced it and lined it with aluminum foil and beans while baking. Still, it worked and I have two gorgeous pies.
I was very impressed with Pamela's Products Wheat-Free Amazing Bread Mix that I used to make bread for the stuffing. It cooked up very well, and was moist and really tasty. The crust was delicious, too. I almost felt bad about cutting it up and toasting it to make stuffing.