Monday, September 12, 2005
So I made my first gluten- soy- and dairy-free blueberry pie this evening, and it turned out rather well. I need to use a little more thickening in the filling next time, because apparently rice flour does not thicken quite as well as wheat flour. The crust was - well, it was about as good as you can expect a crust without wheat flour or butter to be. The texture was actually very tender, fall-apart-in-your-mouth, but I generally like a little chew (little, mind you, none of this have-to-tear-it-off-with-your-teeth crust) to my pie crust. I really missed the butter flavor. But it sure is nice to have a pie.