Pie crusts are my nemesis!
I LOVE them. The flaky, buttery delicious crust was always my favorite part of the pie. Alas, that is no more thanks to that pesky little gluten and dairy problem I seem to have. Even the Gillian’s pre-made gluten-free crust has dairy!
A few weeks ago, someone gave me a box of Gluten-Free Pantry Perfect Pie Crust mix.
It stared at me, taunting me every time I opened the cupboard. Something had to be done!
I strapped on my 6-shooter, jingled my spurs, and faced off with the enemy.
(cue tumble weed)
Using Spectrum Non-Hydrogenated Vegetable Shortening & Earth Balance Buttery Sticks, I was able to get some semblance of a crust. It was very delicate, but it was an okay first attempt. JOY!!!!!!!
New problem…. I was stuck with two pie crusts cooling on the counter and hadn’t thought of what to put in them.
Enter Mommy’s Kitchen, a blog by a Southern mom of 3 named Tina. Her pies are OUTRAGEOUSLY GOOD, and her recipes are wonderfully accessible for an amateur pie maker like myself.
I filled my first pie crust with her Old Fashioned Chocolate Pie with Meringue Topping.
Instead of Half & Half I used Vance’s Dari Free, and instead of butter I used Earth Balance. Other than that it was as written. Let me tell you what, it was the most delicious, chocolatey puddin’-tastic piece of heaven on a plate I have ever experienced! MAKE THIS PIE, YA’LL!
What about the other crust? Tune in tomorrow! 🙂