Just in case you’re looking for an excuse to consumer obscene amounts of whipped cream or French Vanilla Ice Cream… just in case. Here we are!
The days are long and warming and I’m pretty sure I can smell peaches and berries in the air. It’s intoxicating and has me daydreaming about fruit pie combinations while lingering in the produce section at the grocery.
Today we peach and blueberry. Soon I’m thinking a strawberry raspberry pie is in order. Don’t even get me started on apricots.
It’s about to be a great summer!
You know how I feel about pie crust. I’ve never been shy about coaxing large amounts of butter into perfectly flakey pie crusts.
This version of pie perfection is made with gluten-free flour. I love the King Arthur Flour variety and the only amendment I made was to add an egg yolk to the buttermilk. The yolk helps with binding the crust but let me be honest, the crust was still a bit crumbly.
Here’s the nitty gritty.