As one might expect, I made several pies this weekend, including the first version of my "pie for (almost) all" (recipe tomorrow, no, really, I mean it). Towards the end of the weekend, someone suggested I try the pie crust recipe on the back of Bob's Red Mill GF Baking Mix.
From that, I have a couple of thoughts:
(1) Unlike my other Gluten Free (GF) pie crusts, this one was not a sticky mess to roll out. In fact, I couldn't get it to stay together at all, despite repeated kneading and re-rolling.
(2) The recipe on the bag suggested 2cups of flour for the crust, usually enough for a standard double crust. However, given the problems getting this to hold together, I wound up using all of it to line a deep dish pan for a "browned butter pecan pie" straight out of Ken's book. The pie was very good, and I can't wait to make it in a better crust.
(3) The problem with using biscuit mixes for pastries is the baking soda/powder they contain. When baked, these ingredients puff, given an interesting texture that I might try for a more cobbler-like pie, but the effect is very similar to serving pie filling on a half-charred biscuit.
(4) An upshot of the biscuit-crumbliness (that's a real word) is that it lets pie fillings that drip (i.e. all of them) find their way to pan, where they burn to the bottom, making it more difficult to remove slices.
Bob's Red Mill makes some good stuff, but they overstretched by suggesting you could make a pie out of their biscuit mix.
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