The few times I experienced it were beyond stressful.
When I was forced to switch to a gluten-free diet, it became the impossible dream.
I am referring to pie crust… specifically, making pie crust.
Pie crust was one of those life skills that I just never seemed to pick up.
Back in the pre-gluten-free days, I did give it my best shot on a few occasions trying to make normal pie crust. I would get all the ingredients ready and clear off plenty of counter space for the rolling process. But somewhere along the way, I never really got the feel for it.
To me, it seemed that there was such a narrow window of opportunity to bring pie dough across the finish line. The dough couldn’t be too wet. The dough couldn’t be too dry. And you couldn’t roll it for too long or else risk overworking the dough, resulting in a crust the texture of cardboard.
These three factors, combined with my uninspiring results, were enough to keep me away for months at a time.
Rolling the dough was the part that challenged every ounce of patience within me.
The dough would stick to the rolling pin, the counter, my utensils and my hands… everything except the pie plate to which it was supposedly destined.
I would try a light sprinkling of flour on the counter and on the rolling pin to prevent the dough from sticking, but by the time I had something resembling a fully rolled out pie shell (if I got to that point at all), it seemed like the entire kitchen was covered in a light dusting of flour.
My pies would not be complete without a side order of anger, anxiety and high blood pressure. Continue reading