Basic Preparation Instructions for Gluten Free Pie Crust Mix

Basic Preparation Instructions for Gluten Free Pie Crust Mix

Making a delicious gluten free pie has never been easier! Simply add butter and water to make a flaky crust perfect for any fruit pie, cream pie, pot pie, tart or quiche. These instructions are printed on our label of Gluten Free Pie Crust Mix.

Servings
n/a
Prep time
15 minutes
Cook time
55 minutes
Passive time
60 minutes

Ingredients

Instructions

  1. Pour 1 bag gluten free pie crust mix into a food processor (or bowl). Add butter and shortening, cut into pieces. (Can use all butter or all shortening as well.)
  2. Pulse 10 times, 1 second per pulse.* Pour mixture into a bowl. Sprinkle with ice water and mix until dough just comes together. Add up to 2 Tbsp more water if needed.
  3. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
  4. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert and press dough into a 9-inch pie pan. Remove plastic wrap.
  5. For single crust pies: add filling to pie shell. Trim and flute edges.
  6. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust.
  7. Bake according to your pie recipe's directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.
  8. Bake according to your pie recipe's directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.
  9. To blind-cake crust: preheat oven to 350°F. Line crust with parchment paper or foil, and fill with pie weights or dry beans. Bake for 15-20 minutes, then remove weights and bake for an additional 7-10 minutes, until golden brown.

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