Well T-Day is here. I made all the sweet potato and pumpkin pies yesterday, the only challenge coming from the gluten free pie crust mix. I used The Gluten-Free Pantry’s Perfect Pie Crust Mix
, which makes two pie crusts. Unfortunately, the crust was too dry even with 12 tablespoons of butter (!) and a little additional water. In a panic, I added a few tablespoons of Spectrum Naturals Organic Shortening
, which helped. The crust was still a bit crumbly, but rolled out O.K. The crust did split in places even though I pierced it and lined it with aluminum foil and beans while baking. Still, it worked and I have two gorgeous pies.
I was very impressed with Pamela's Products Wheat-Free Amazing Bread Mix that I used to make bread for the stuffing. It cooked up very well, and was moist and really tasty. The crust was delicious, too. I almost felt bad about cutting it up and toasting it to make stuffing.
Hope today’s cooking adventures are going well for you. Now I’m off to get the turkey ready to go into the smoker and the Thanksgiving potato dishes and stuffing into the crockpots.
Happy Thanksgiving everyone!







