blueberry pie

I have a blueberry pie in the oven, made with Gluten-Free Pantry's Perfect Pie Crust Mix.

I don't believe it is "perfect"; maybe "good enough" is more accurate. Right now the top is falling apart around the blueberries, looking more like a weird, thin cobbler topping.

Also, it calls for butter-flavored shortening. I had never even heard of that before today. And I didn't have enough butter, so I used the dairy-free modification, which means using double the amount of shortening. (Also, you can make it vegan if you use an egg replacer.) I wonder if I should have used regular shortening in place of the butter, instead of twice the amound of butter-flavored shortening? I'm thinking next time I'll make sure I have plenty of regular butter and shortening on hand.

The pie crust is yellow. They add yellow coloring to the shortening to make it look more buttery-licious. And I nibbled on a little bit of it of the raw dough. You know that fake movie-theater popcorn butter flavor? Butter-flavored shortening kinda tastes like that.

The dough handles well. I chilled the shortening and my rolling pin and used cold water. I left the dough in the fridge until the absolute last minute. It tears a little bit, but in a way expected from GF pie crust dough. It will take a little more practice before I can do an attractive top, like a lattice or cut-outs. For the time being, tasty but unattractive will have to do.

As it's been baking, it's starting to smell more like blueberries and less like fake butter. I think that's a good sign.

The finished product:



The baked crust is less yellow than the raw dough, so that's good. It seems pretty delicate, though. Maybe it will harden a bit as it cools. As for the taste, I don't know yet. I'm saving it for dessert tonight. The taste is in the hands of the blueberries now.