I’ve been burning through projects lately but none of them having anything to do with my 3o Before 30 list. The baby prep has really started to take over and she wasn’t even on the 3o Before 30! Thanksgiving presented the perfect opportunity for me to complete #16 – Bake a Pie From Scratch.
I decided to wait until my family’s Thanksgiving which is celebrated the Saturday after. I haven’t subjected my in-laws to my random baking experiments yet. I am sure they would be more than willing, but I know I will get very honest feedback from my parents, brothers, and sibling-in-laws.
With that said, I set out to make a gluten-free pie from scratch yesterday and settled on a French Silk Pie. I have never been a huge pie person, mainly because I am not a fan of the crust or baked fruit, so I figured as long as the filling turned out it should taste decent, right?
I did my research, and by research I mean I pinned a few recipes for gluten-free pie crust and then Googled French Silk Pie in the grocery store on a whim to make sure I had all the necessary ingredients. Then I just went for it and here is how it turned out.
I mixed everything by hand which made quite the mess, but I don’t think it would work very well otherwise. Especially since you are using cold butter. Most of the recipes I checked out recommended that I refrigerate the crust for at least an hour and many did it overnight. I didn’t have the overnight option (hello, procrastinator) so I refrigerated for just over an hour. Most recipes also recommended you take it out for about 10-15 minutes before rolling.
The rolling out was a little difficult and required a little more effort since the dough wanted to fall apart. I rolled it out more than once and then re-balled with my hands to make it feel like a more consistent product. Eventually, I made it look semi normal.
I sprayed my glass pie pan with coconut oil just to ensure the crust didn’t bake directly to the pan. I wasn’t sure if I should have but did anyway. I also didn’t have a pie weight or any other fancy pie baking tools many of the recipes called for. I just rolled the crust on a counter top full of gluten-free flour.
Once it was baking at 350 degrees I watched it closely. I first set my timer for 10 minutes and then an additional 10 minutes. Once it appeared to be done (it wasn’t very golden brown but when I poked with a tooth pick it seemed done) I took it out and let it cool. Then I started the pie filling.
Following a Taste of Home recipe things came together quite well. Heating up the eggs and sugar turned out to be a longer process than expected, especially since I became nervous that it actually reached the recommended 160 degrees. Luckily I do have some food thermometers and was able to confirm that it did reach 160, but I also don’t know if it exceeded it and was overdone. It probably was, but I get nervous about foodborne illnesses. 😉
In the end, it actually looked like French Silk Pie filling. I had Justin test it and he said the filling tasted great!
I put it in the fridge until we were ready to go to my parents and then left it outside (yay for MN becoming an outdoor fridge/freezer) until we were ready to eat it. I topped with Cool Whip and shaved some frozen Dove Chocolates over the top before serving.
Everyone who consumed it said it tasted great. I totally agreed with them too. Even my picky little brother who is also gluten-free liked it! And I think I saw my husband having one of the few leftover pieces for breakfast this morning!
If you are interested in trying a pie from scratch for the first time I would highly recommend you start here. Most of the ingredients I already had and it really didn’t take that much time to make but be sure to plan a little ahead. It will help. 🙂
Did anyone else try some fun recipes for the first time for Thanksgiving?