My continued adventures in Pie baking

There are two things in the world that make me erupt in explosive rage: people getting rich from oppressing others, and failed pie crusts. I know, they’re not exactly equal in terms of global importance.

Around this time last year I wrote about how bad I am at making pie crusts from scratch and wondering, maybe I should just give up? When do we realize we’re just not cut out for something and give up, and when do we keep going because we just need practice? “Giving up and moving on are two different things,” was the image I had front and center on that post. I didn’t give up, mostly because I’m pretty limited in my (yummy) dessert options with being wheat and sugar free. So I persevered in pie crust making, becoming sensitized to my bad pie crust shame. I tried a few different recipes and was slowly making progress. One indicator of my progress was my lack of cursing under my breath and SERIOUS anger. I thought maybe I was just becoming a more patient person (ha!), but really I was actually just getting better at it, and the changes in recipes actually helped.

About a month ago, I made this pie with this crust. It is by far my favourite and THE BEST gf pie crust I have made to date. I have to admit, there was this crescendo of triumph when I rolled out that dough and then placed it in the pie plate WITHOUT THE THING TEARING. WITHOUT IT CRACKING. I yelled and then called Willy into the room. I will admit, there were tears in my eyes because OH MY GOODNESS, I AM NOT HOPELESS. While my successes and failures at pie crust have not been as important to my husband as they have been to me, I could see on his face that he recognized how important this was to me. I still have far to go to rival my mother-in-law’s gorgeous/effortless pie crusts with the nice crimped sides, but dangit, I’m glad I didn’t give up.


What helped

Honestly, if I had stuck to that same original pie crust, I’m confident I would still be having problems. The key thing that I’ve found is for gluten-free pie crusts, you need to have an egg and you basically need to use half shortening/lard and half butter. I just cannot make a pie crust without crumbling into an evil, cussing wretch unless the there is an egg and half shortening/butter. My takeaway from this (since when can I do anything without taking away a life principle?) is that before quitting something, I need to vary my methods to be sure that the problem is ME and not the methods. This is a lot like the time I was having trouble getting up in the morning and going for runs.

Here’s a of my baby bump for good measure:


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