I don’t do well in confined places… I really do need supervision. When I’m trapped inside (without satellite tv) I usually end up baking. Why couldn’t I compulsively exercise or something healthy? Nope, not me… I gotta bake.
Mom and I bought a gigantic jar of cherry pie filling from a farmers market while we were in Door County, WI and it was just calling to me… ‘bake me!’
I saw this recipe for Cherry Hand Pies from Wicked Good Kitchen and it’s been roaming around in the back of my head for a while…. ‘bake me.’
Right now I’m living in an RV and traveling all over the universe… okay, just the Northeast, but anyway…
I didn’t have all the ingredients called for in the crust recipe from Wicked Good Kitchen. I’m bad about not following directions… they’re just suggestions anyway, right? I figured I could substitute Cup4Cup Gluten Free Flour for WGK’s flour recipe. Annnddd? It worked!
I’ve made a number of recipes from Wicked Good Kitchen’s blog and they’ve all turned out delicious, so I’d bet this crust would have been super delicious if I’d actually followed the recipe…. but since I’m lazy and living with an under-stocked kitchen at the moment… I’m really pleased with how this crust turned out. I’m already imagining using it for other pies. It turned out flaky and tender….buttery…. so good. No one would ever guess this was gluten-free.
Flaky Gluten Free Crust
- 2¼ cup Cup4Cup Flour
- ¼ teaspoon baking powder
- 1 cup chilled unsalted butter
- 1 8-ounce package chilled cream cheese
- 1 tablespoon granulated cane sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
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