Glutino Gluten Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)
- Gluten-Free Pantry Glutino
- Food & Beverage
- 7.00 lbs
You have the constitutional right to great pie. Even if you’re constitution doesn’t tolerate gluten. Add you favorite filling to this crust and bake a national treasure.
Flaky, old-fashioned pie crust mix made with rice flour and honey
- Gluten-free, wheat-free; kosher; contains no cholesterol or trans fat
- Easy-to-use mix, perfect for pies and quiches
- Non GMO Project Verified
- Ships in Frustration Free Packaging
- New & Improved Recipe
- Non GMO Project Verified
- Flaky, Yet Dependable
- Kosher Pareve
- Live Fully
You have the constitutional right to great pie. Even if you're constitution doesn't tolerate gluten. Add your favorite filling to this crust and bake a national treasure.
We are what You Eat.
In the 30 years that Glutino's been doing gluten free, we've learned a thing or two. We've learned the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our almost 100 products pristinely gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've learned that the real reason that Glutino is the top selling gluten free brand in North America is because of you.
For a Perfect Pie Crust you'll need: entire bag Perfect Pie Crust Mix; 1/4 tsp baking powder; 2 tbsp sugar (optional); 10 tbsp cold, unsalted butter, in small pieces (For lactose-free pie, replace butter with vegetable shortening.); 2 eggs, beaten; 2 tbsp cold water; 3 tsp cider vinegar. Combine mix, baking powder and sugar. Cut in butter and shortening until pieces are the size of large peas. Combine egg, water and vinegar. Combine with mix. Form into a ball. Chill 1 hour. Divide dough in half. Refrigerate or freeze one portion for later use and roll remaining dough into two 8-inch circles between 2 layers of plastic wrap. Transfer each circle to an 8iinch pie pan. If making unfilled crust, prick bottom and bake at 425 degrees for 12-15 minutes. Cool before filling. For all other single- or double-crust pies, follow recipe instructions.
Perfect Pie Crust:
Entire bag of mix makes four 8 inch pie crust or equivalent.
Entire bag Glutino Gluten Free Pantry Perfect Pie Crust Mix
3/4 cup + 2 tbsp butter
4 tsp vinegar
Cut the cold butter into pats, then work the pats into the mix until it's crumbly. Whisk the eggs and vinegar together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together. Adding 1 to 3 additional tablespoons cold water if necessary. Divide dough in half. Shape into balls and refrigerate or freeze one portion for later use. Chill other half for an hour or up to overnight. Allow the dough to rest at room temperature for 15 to 20 minutes before rolling. Roll out into two 8 inch circles on a piece of parchment paper. Invert the crust into the prepared pie pan. If making unfilled crust, prick bottom and bake at 375°F for 25 minutes.
|Serving Size: 4 tbsp Dry Mix (36 g)|
|Serving Per Container: about 12|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||5|
|Total Fat||0.5 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||29 g||10%|
|Dietary Fiber||less than 1 g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Brown rice, flour, potato starch, tapioca starch, sugar, salt, xanthan gum.
May Contains Soy.