Description
Bob’s Red Mill Gluten Free Pie Crust Mix is the best gluten free pie crust on the market and takes the guesswork out of gluten-free dessert! With this exceptional mix, it’s “easy as pie” to make a delicious, flaky crust that works wonderfully with any recipe. Each package makes two 9-inch, single-crust pies or one double-crust pie. Perfect for fruit, cream, or potpies, as well as quiches and galettes, Bob’s Red Mill Gluten Free Pie Crust Mix won’t disappoint. Plus, it’s allergy-friendly, so you can trust it for your family.
Recipes:
Ingredients
- 1 package Gluten Free Pie Crust Mix
- 12 Tbsp Butter cold
- 4 Tbsp Shortening cold
- 6 Tbsp Ice Water
Instructions
- 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.)
- 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.
- Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
- 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.
- For single crust pies: add filling to pie shell. Trim and flute edges.
- 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.
- 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.
- 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.
- 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.