Islander
11-25-10, 12:45 AM
I had a big jar of mincemeat from the food bank, back when I qualified, and I thought I might as well use it today — when else would I want to make a mince pie? I even had gluten-free All-purpose flour on hand.
Evidently that purpose does not extend to pie crusts. Damn things rolled out nicely but wouldn't hold together. I ended up patting the bottom crust in like play-doh, but I thought — having understood the idiosyncracies of this dough — that I would do better with the top. Ha.
The top crust tore into multiple pieces as it was lovingly placed over the filling. I had to take sections that hung over the edge and dub them in on the big strips where the bare naked filling showed through. Fluting the edge with thumb & fingertips was a no-go. I had to speak softly to it while coaxing it with a fork. When it was as good as it was going to get, and ready to go in the over, I stepped back and burst out laughing. Should have taken a picture....
Actually when it came out of the oven it didn't look so much like a lunar landscape as it did before. The ragged edges seem to have merged. How will it taste, though? Ask me tomorrow.
Evidently that purpose does not extend to pie crusts. Damn things rolled out nicely but wouldn't hold together. I ended up patting the bottom crust in like play-doh, but I thought — having understood the idiosyncracies of this dough — that I would do better with the top. Ha.
The top crust tore into multiple pieces as it was lovingly placed over the filling. I had to take sections that hung over the edge and dub them in on the big strips where the bare naked filling showed through. Fluting the edge with thumb & fingertips was a no-go. I had to speak softly to it while coaxing it with a fork. When it was as good as it was going to get, and ready to go in the over, I stepped back and burst out laughing. Should have taken a picture....
Actually when it came out of the oven it didn't look so much like a lunar landscape as it did before. The ragged edges seem to have merged. How will it taste, though? Ask me tomorrow.