[Pie] Blackberry-Lemon-Lavender

[(Pictures failing to upload, will do later)

LATER IS NOW!](https://i.imgur.com/3PZvDlr.jpg)

Would love insight on my experiences making my most recent pie. Any process, novice, or even veteran mistakes please remind me.

I made a decent BlackBerry-Lemon-Lavender pie for the first time, using a gluten-free crust.

[ANY deviation or detail I can add are in square brackets]

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• [Baked in 9" pyrex pie dish]
• 45 minutes @ 375°f with a tinfoil tent
• [~+25 minutes waiting for the filling to bubble with the tinfoil tent removed]
• egg wash @ lattice top crust
• [sliced using a carving knife]
• [My freezer can hit as low as -9°f, and my fridge runs just shy of being a second freezer]

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FOR THE FILLING: 

• 5 cups Blackberries
• [frozen, thawed in the fridge overnight]
  • Juice of ½ a large Lemon
• Zest of 1 Lemon
• 2-3 drops Lavender Oil
• [1 tsp ground dried edible lavender]
• 1 cup Turbinado or Demerara Sugar
  • [White Sugar]
  • 5 tablespoons Tapioca Starch

Filling result was 'ok'. It didn't leak or drip or even dribble, but was a bit too on the glue/gelatin end of mouth feel. The lemon could easily have been doubled, as could the lavender, as neither showed up in secondary or tertiary flavor roles, they were only background characters to not the best quality blackberries.

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FOR THE CRUST: 

• 4 cups (560 g) Shoestring's "Better Than Cup4Cup"
• [31% white rice flour]
• [18% cornstarch]
• [17% brown rice flour]
• [15% tapioca starch]
• [14% nonfat dry milk]
• [3% potato starch]
  • [2% xanthan gum]
• [White rice flour used for dusting]
  • 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 16 tablespoons (224 g) unsalted butter, 1/2" diced and chilled
  • 1 1/3 cups (8 to 10 2/3 fluid ounces) cold water, iced [stick to your skin cold whiskey stones]

Crust was surprisingly nice as this is gluten free, but doesnt feel like it's only 50% of the thing it's trying to be. Down side is that it was more "crispy" than "flaky". Even the base of the pie was crisp, not mealy or that closer to a soft sugar cookie but somewhere between dry and wet. It was crisp like trying to cut through a very caramelized apple turnover. Still tasted nice enough. A little light in salt & could have used a sprinkling of sugar over the top after the egg wash was applied to the top crust.

bon appetit