You can use either, according to your personal preference. Happy baking!
Step 2
Sprinkle mixture with 6 tablespoons ice water and mix until dough just comes together. Add up to 2 tablespoons more water if needed.
Step 3
Divide dough in half; press and flatten into discs.
Step 4
Wrap each disc in plastic wrap and refrigerate for 1 hour.
Step 6
Remove top layer of plastic wrap.
Remove plastic wrap.
Cut small slits in top crust.
You can use either, according to your personal preference. Happy baking!
Hi Laurel - Yes, you could use this as a tart crust. Make the mix as directed and roll or press into a tart pan. Depending on your recipe, you can par bake with pie weights or fully bake the crust before proceeding with your recipe.
The package for Pie crust does not have any directions on it. Very odd and should be corrected. I looked up on your website and found the recipe for making the pie crust , however the instructions are confusing in that you say: "Pour 1 package gluten free pie crust mix into food processor or a bowl. Add 12 tablespoons cold butter and 4 tablespoons cold shortening, cut into pieces. (If you don’t have butter and shortening, use 20 tablespoons of either.)" Is it 16 or 20? According to the feedback of one of the reviews above it should be 20 because that individual found 16 to not be enough. I am going to give it a try with 20 total and see how it turns out.
Hi Mary - we apologize for the confusion. Our Gluten Free Pie Crust Mix calls for 12 Tbsp of Butter and 4 Tbsp of Shortening - 16 Tbsp altogether.
Here's a link to the recipe and video preparation: Gluten Free Pie Crust Mix
Ready to make my pie crusts today only to discover that the recipe was not on the package of Bob's Red Mill Gluten Free Pie Crust!!! I'm VERY thankful that I found the recipe on your website! Please pass this information on to the marketing/advertising department as this a totally irresponsible move! The quote from the front of the bag reads "simply add butter and water to make a flaky crust..." No gluten free package EVER omits specifics!!! Information on my package--298907 01:11 22 06 2020 (purchased in Canada)
Thank you for the heads up! We will definitely share this information with our team!
Hi Elizabeth, you can use coconut oil in place of butter. Make sure that it is solid, not liquid, when you mix it into the flour.
I just need one crust. Can I make half of the mix, or make the whole mix and freeze the extra crust?
Hi Liz - Either would be a good option. I'd lean toward making both crusts and freezing one for later. Just proceed through the step where you chill the discs; instead of chilling in the refrigerator, double wrap one of the discs and freeze. When you're ready to bake, leave it in the fridge until it's a workable consistency, then roll out as normal. Happy baking!
I purchased a package of Bob's gluten free pie crust at the grocery store. The directions on the package say to add 12 T of butter and 4T of shortening. The directions on this website say 12 T of butter and 8 T of shortening. So glad I looked on your website because the dough was a clumbling disaster before adding the addition 4 T of shortening. I also had to add an additonal 6 T of cold water before the dough came together. Please correct your packaging.
I'm wondering if I can substitute smart balance dairy free butter and maybe unmelted coconut oil for the butter and shortening?
Yes, you can, however the results may be slightly different. We haven't tried it as of yet. Let us know how it turns out if you do try it though. If you have more questions, you are welcome to contact our recipe specialist at 1-800-349-2173.
I purchased an amount of Bob's gluten free pie crust flour mix in the bulk as the store was out of the pre-packaged mix. How many cups of the bulk flour should I use for this two crust pie recipe?
You will need 1 pound or 16 ounces of the mix to equal the amount in the package for this recipe.
Recipe says plastic wrap but isn't it really waxed paper? Makes a difference. I can't imagine trying to roll out pie dough between plastic wrap.
You can really use either. They both work really well when rolling out the dough.
Flaky crust
What about "blind baking" the crust for a custard pie? Is that done the same as a regular pie crust?
Hi Molly,
To blind bake the crust for a custard pie... once you have the crust in your pie plate, line with parchment paper (or foil) and fill with pie weights (or dried beans). Use foil to wrap the edges to keep them from over-browning. Bake at 425°F for about 30 minutes. Remove from oven, remove pie weights and parchment paper (leave edges covered), reduce heat to 350°F and finish baking for about 10 minutes. You will know your crust is ready to have the pie weights removed when it is dry, but still looks under cooked. The last 10 minutes will give the crust more color and remove any leftover moisture to produce a flaky crust. If you have any more questions, please feel free to call us at 800-349-2173- we'll be here all day tomorrow.
This is my first apple pie recipes. My only complaint was that the apples were a bit crunchy for my liking.. making again at this weekend.
You can suger your diced apples, add cinnamon and a squeeze of lemon juice let it sit while you make your crust. Heat apples in a pot u til they soften a bit. Let them cool Then pour off the juice and reduce it in a sauce pan mix w a little cornstarch (1 tsp) and a bit of butter (1 or 2tbsp) add apples to crust and pour the reduced juice over the apples. This is what I do. But don’t do it if using Macintosh apples. They get mushy anyway. Best apples are Johnathen or push-pippin. Regards
I'm sorry to hear that, Amy. Perhaps smaller pieces or thinner slices? I think a lot can depend on what kind of apple you use, as well.
I love these step-by-step guide plus demonstrating photos which make everything so easy and clear to follow. Apple pie is my favorite and this crust guide is must have for any baker!
The recipe does not specify whether to use unsalted or salted butter. Can you please clarify?