Bob's Red Mill

Pie Crust, Gluten Free

Nutritional Info

Nutrition Facts

Serving Size: 0.0625 package
Servings Per Container: 16

 dryprepared
Calories  

Amount Per Serving and/or % Daily Value*

Total Fat  
Total Carbohydrate  
Protein  


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

16 oz.

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Product Details

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. Makes two 9-inch pie crusts. All natural product. Wheat free. Dairy free. An employee-owned company. Scrumptious. Easy to prepare. You can see our quality. Easy as pie! Mix it. Chill it. Roll it. Fill it. Bake it. Hi Friends, I am so excited to share our gluten free pie crust mix with you! It is easy as pie to make and works wonderfully with any pie recipe. We make this mix in our gluten free facility and test each batch in our gluten free lab, so you know you're getting a product that is safe and pure. Happy baking! - Bob Moore. Visit our amazing pie page at www.bobsredmill.com/pie for wonderful recipes, instructional videos, fun ideas and easy tips on making perfect pies! Tested and confirmed gluten free in our quality control laboratory. Product of USA.

Ingredients

Rice Flour, Potato Starch, Tapioca Flour, Sugar, Rice Bran, Sea Salt, Xanthan Gum.

Warnings

Manufactured in a facility that also uses tree nuts and soy.

Directions

Cooking Instructions: Pour 1 bag gluten free pie crust mix into a food processor (or bowl). Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. If you don't have butter and shortening, use 20 tbsp of either. Pulse 10 times, 1 second per pulse (if you don't have a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand). Pour mixture into a bowl. Sprinkle with 6 tbsp 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 instructed 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.

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