I made a pie.
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup sweet rice flour
(or 1 1/2 cups of whatever flours you like)
1 generous teaspoon xanthan gum
a sprinkle salt
1/2 cup coconut oil or other shortening (butter, crisco, light olive oil)
Stir in water a little at a time until crust stays together when squeezed (won't form as nice a ball as with regular flours, I used a little less than 1/2 cup).
Press about half of the dough in pie plate to cover bottom, sides, and lip of sides.
Mix together 2 cups frozen black raspberries and 3 cups frozen blueberries. Let defrost partially (the blueberries were still quite hard, the black raspberries were just starting to soften and a few squished when I stirred).
Stir in 2/3 cup rice flour and 1 cup sugar until evenly coated.
Pour berries into crust, there will likely be 1/2 cup or so of flour/sugar not attached to the berries. Let some of it fall with the berries, but not all is needed. sprinkle four/sugar mix to even the distribution, discard extra. Sprinkle 1/4 cup sugar over top of berries.
Form remaining crust dough into a ball. Place between two pieces of parchment paper and roll into piece large enough to cover pie. Carefully peel top layer off, with edge of crust to the edge of pie plate roll/flip to cover (like a tank's wheels or a conveyor belt). Carefully remove parchment. pinch edges to seal. Poke holes in a pattern on top to vent.
Bake at 325 for 25-35 minutes, or until edges are lightly browned.
Leave on table (on wire cooling rack) for roomies to find in the morning.
Also, I collect teapots now, according to my darling Stephanie. She gave me this cutie for my birthday.
- ▼ April (9)