Part two of my KCRW’s 5th Annual Pie Contest experience! In which I will describe the many trials of starching up a gluten-free pie crust – with pictures! (Did you miss the beginning? Check it out here.)
The first crust test has begun:
After a previous failure a few years ago with Bob’s Red Mill GF Baking Flour, I thought I’d try a different brand as my starting flour. Normally, I love his stuff, but it was too coarsely ground for this project and it did not use enough starch. And if worse came to worst, I’d make my own flour mix from scratch.
While at the store buying my fruits for the filling, I found Pamela’s GF flour mix. I checked the ingredients and not only did it have two types of starch, it also included a pie crust recipe on the bag. So I thought, “Why not?” Continue reading