We did have a lovely day - yard work, preparing for tomorrow's overnight guest (Yay!), painting dining room chairs, and BBQ. I also made my first blueberry pie, and it turned out better than I could have hoped. I tweaked my Mom's pie crust recipe to make it gluten free, and it actually worked! Here is the recipe, because I know that GF pie crust is a bit of a holy grail:
GF Pie Crust
1 c sorghum
½ c glutenous rice flour
½ c almond flour
1 tsp salt
2/3 c oil mixed with 4 T cold milk (coconut milk works too!)
Mix dry ingredients directly in pie plate. Mix milk and oil until combined, and then add to dry ingredients, reserving 1 tbsp. Once dry and wet ingredients are combined, press into pie plate, reserving some for top crust. Mixture should be a bit sandy, but when you press into the side of the plate it should be sticky enough not to crumble. If necessary add the extra milk/oil to achieve the right texture. Bake at 425 for about 10 minutes until the crust is a little toasted. Add filling. For top crust: either just crumble the reserved crust on top of the pie, or first mix in 1 tsp sugar, 1 tbsp oats/quinoa flakes and a bit of butter, and then crumble on top of filling. Bake per pie directions.
Hope everyone had a good holiday!