We've promised that our
Gluten Free Pie Crust Mix is as easy as . . . well, pie, and we're going to prove it! Follow these step-by-step instructions for a perfect pie crust to hold your favorite filling. If this guide is not enough, check out
this video for even more instruction. Got a question? Leave it in the comments and we'll get back to you right away.
Step-by-Step Basic Instructions for Pie Crust
Step 1
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 16 tablespoons of either.) If using a food processor, pulse 10 times, 1 second per pulse, and then pour mixture into a bowl. If not using a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.
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 5
Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.
Step 6
Remove top layer of plastic wrap.
Invert and press dough into a 9-inch pie pan.
Remove plastic wrap.
Step 7a
For single crust pies: trim and flute edges. Add filling to pie shell.
Step 7b
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.
Cut small slits in top crust.
Brush top crust lightly with milk or egg and sprinkle with 2 teaspoons sugar (optional).
Step 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 keep it wrapped in plastic while defrosting.
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.
Thanks
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.
I am going to try with vegan margarine
As above, no recipe on my pack. I'm from Ontario, Canada.
Here's a link to the recipe and video preparation: Gluten Free Pie Crust Mix
Mike