Pie Party: Gluten-free Blackberry Pie
Have you heard? There is a world-wide pie party going on! This party started by Gluten-Free Girl and a few others was started as a way to mobilize people around the globe to get over their fear of pie and get into the kitchen. If you're on Twitter, check out the hashtag #pieparty to see all the awesome pies!
I admit, I am not a great pie maker. But today, I think I made some pretty damn good pie.
Today I got over my fear of pie and got into the kitchen. I made a double-crust blackberry pie and it was good. Really good. The crust was flaky and buttery, the filling was flavorful, and the whole thing held together beautifully. I have to admit, I'm pretty proud of my pie.
What I learned about pie baking today is that, unlike other baking that is more mechanical and scientific, pie baking is emotional. Baking a pie is an organic process that requires patience and focus. Your pie, like all of your food, reflects your emotions - and a happy baker makes a happy pie. Although the process is a bit fickle, it is so worth it. There are few things as great as taking a bite of pie and having that warm wave of nostalgia wash over you as you break through the flaky crust. Really, there is nothing to be afraid of.
Instead of typing out a recipe for this pie - I will give you the ingredients that I used and direct you to the recipe I used for my pie. It is by the Gluten-Free Girl and it is one of the most well-written pie recipes I have ever read. Read through it a few times and then, get in the kitchen.
Gluten-free Blackberry Pie
Yields: 1 pie
See this recipe for step by step instructions
125g sorghum flour
125g brown rice flour, make sure it is finely milled
100g tapioca starch, or cornstarch
2 sticks of butter, frozen in one inch cubes
pinch of kosher salt
2 pints of blackberries, chopped if needed (I kept mine whole, the texture was fantastic)
1/2 cup sugar or more if you like a sweeter pie
1/2 cup gfree flour (I used sorghum)
1 tsp. freshly grated lemon zest
1 tsp. good quality vanilla
A few notes:
- Keep everything super cold - colder than you would for normal pie.
- Before you bake your pie, pop it in the fridge for 30 minutes. This helps ensure that your butter melts properly to produce a super flaky crust
- Bake at 400F for 15 minutes then lower heat to 375F and bake for another 45 minutes.