Gluten-Free Blueberry Pie

What a mess! I’ve been holding off on writing because I’m so angry at the pie I made for Father’s Day. I don’t even want to write about the pie. The crust was horribly difficult to work with. This was my first ever attempt at making a gluten or sans gluten pie. I don’t even like pie. Wanted to do something nice and for once make a sweet that didn’t involve my favorite ingredient, chocolate. I found the recipe from another blog. She made it sound so easy. Just throw the ingredients together and voila you have a gluten-free and delicious blueberry pie. The blueberry part was a piece of cake, but the dough was quite difficult. It wouldn’t role out; it kept sticking and breaking to bits. I was unsure if gluten-free pastry dough should be chilled as you would for wheat flour pastry dough. When it wouldn’t role without sticking (even though I threw loads of rice flour on the counter and rolling pin and dough), I tried sticking her back into the fridge to chill. Again, even chilling didn’t work. Maybe I messed it up with the initial chill, maybe I never should have chilled it, but it seemed more malleable with the chill. The chill just couldn’t seem to last long enough to handle the dough. Roughly four hours later the pie was finished. Looked fine, smelled amazing while baking and cooling, but the taste test didn’t prove successful. Of course everyone said it was good, but I tasted it myself. It was lacking. The blueberries weren’t as flavorful as I’d like and the pie didn’t scoop out with crust intact. It was a mountain of berries and crust. The only saving grace was the homemade whipped cream, but then again it’s not a recipe that needs altering to be gluten-free.