Glutino Gluten Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)

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About the Product

  • 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
Price: $38.78 ($0.40 / Ounce) & FREE Shipping. Details
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Frequently Bought Together

Glutino Gluten Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6) + Bisquick Pancake and Baking Mix, Gluten-Free, 16-oz. Boxes (Count of 3) + Glutino Gluten Free Toaster Pastry, Strawberry, 1.83 oz. 5 Count
Price for all three: $56.14

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Product Description

Product Description

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.

About the Brand

The Gluten-Free Pantry was founded by professional chef and food writer Beth Hillson, who, along with her son, is gluten-free. Beth developed the formulas for the mixes so that she and her son could enjoy delicious food. Today she shares those mixes with a much larger family as people all over the world have come to know and love these fine products. Beth and her staff taste and test every batch of our products to make sure they meet the company's high standards.

Product Details

  • Item Weight: 6 pounds
  • Shipping Weight: 6.7 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000EVIDVI
  • UPC: 737880960550
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #59,771 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Important Information

Ingredients
Calories (120), Calories From Fat (5), Total Fat (0.5 g, 1%), Saturated Fats, Trans Fat, Cholesterol, Sodium (170 mg, 7%), Total Carbohydrate (29 g, 10%), Dietary Fiber less than 1 gram (4%), Sugars (2 g), Protein (2 g), Vitamin A, Vitamin C, Calcium, Iron (4%)

Ingredients
Brown rice flour, potato starch. tapioca starch, sugar, salt, xanthan gum

Directions
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.

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Questions & Answers

Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

41 of 41 people found the following review helpful By K. K. T. Coyle on December 26, 2009
Verified Purchase
This pie crust mix is the easiest and most consistent I have used. I love it. I have been dealing with Celiac Disease for over 10 years. I also live in a small rural community and can only get gluten free products with when going into Albuquerqe NM and visiting the health food store. Before my diagnosis I was a pie making queen (goddess if you will). It was very hard to give up, but if you can't taste your wares, you loose all quality control. I have experimented with different flours, tried different recipies and books everything. This is the one that works the most like a typical pie crust. This is my advice: 1) Use a hand mixer to cut in the shortening. I don't know why it works, it wouldn't with regular flour, but it does. 2) Keep it in a ziploc bag at least over night. The way the shortening combines with the dry ingredients overnight makes it much easier to work with. 3) Keep sweet rice flour, corn or potato starch on hand for rolling purposes, and roll it out using wax paper or foil. I also prefer to make smaller tarts using a muffin pan just because rolling to that size is easiest and you can control serving size that way. Good luck!
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27 of 27 people found the following review helpful By Ann GF on January 9, 2007
Learning to bake without gluten is a new process for me. I thought that working with the dough seemed more like making a cookie dough than rolling out a pie crust. Without gluten it lacks the elasticity that I am used to. Once I got the knack of working with the dough and doing some patching I was very pleased with the results. The flavor and appearance of the pie were not distinguishable from a crust made with wheat flour. In fact, the crust was flaky and even better than many pie crusts that I have eaten.
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15 of 16 people found the following review helpful By Ms. Peggy A. Drechsler on May 17, 2009
I have made one-crust pies with crumb topping, two-crust pies, quiches, and lemon squares with this wonderful, versatile mix. It works well with my pastry recipes from former wheat-flour-eating days. The crust is light and fragile, with very little grittiness (less than any other product I have tried thus far.) Other family members not on a gluten-free diet happily eat items made with this Pie Crust mix and have requested the pies and lemon squares for family gatherings. One suggestion for those wishing to make a two-crust pie: roll the top crust between two sheets of wax paper, peel off the top layer of wax paper, then carefully invert onto the pie and peel off the other sheet of wax paper so the crust doesn't break apart during handling. Pieces that do break off will re-attach with your fingers. Thanks for offering this superior product!
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9 of 9 people found the following review helpful By Amazon Customer on April 16, 2009
I'm going to give this 5 stars, simply because it is the best gluten-free pie crust I've had. I've tried Whole Foods frozen crusts, and also made my own from scratch, both of which were so tough they couldn't be cut with a knife! I've also made crusts from gluten-free cookie crumbs which were actually very good. But for a rolled-out crust, this one so far is the very best. I did find that it required some patching, and after it was baked it tended to fall to pieces when cut. However, in my opinion that is much better than a tough crust, and is the sign of its tender, flakiness. I made mine with all butter because I did not have the butter-flavored shortening. The flavor was outstanding, and acutally tasted like a wheat crust. Kudos to Gluten-free pantry!
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16 of 18 people found the following review helpful By tscateh on November 20, 2009
If you can get Madwoman Food's pre-made pie crust (and can afford them) they're THE best. But if you just want to make pie crust at home - this stuff is the bomb! Makes a nicely textured, good-tasting pie crust. You'll never know it's GF! Most of the others are hard as a rock and taste off to boot. Not this!
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8 of 8 people found the following review helpful By Awesome Possum on December 27, 2010
When I was growing up and Mom would make pie crusts, we would always take the trimmed off pieces and bake them as "pie crust cookies".

I use this Gluten Free Pie Crust Mix to make "cookie/shortbread" because MANY of the GLuten Free Cookie/Cake Mixes already have sugar in them.

I ALWAYS USE Coconut Oil instead of butter/margarine/shortening, which adds flavor and a bit of sweetness. I have sometimes used the Coconut Oil when it is melted, thinking, "Oh my, I ruined it," because then the mix becomes more runny than firm. Yet, when I added the liquids (cold water, "eggs" and Apple Cider Vinegar), the mix then becomes more firm and balls up. THe last time I made this, I only used a total of 15 tablespoons of the "butter/margarine/shortening" and this seems to make the cookies better to my taste.

Since I am making cookies and not a Pie Crust, I do not chill the dough.

I prepare the mix and press it into a 17.25"x 11.5"x1"cookie sheet.(parchment paper lined, optional)(Prepare cookie sheet as per your own needs for not sticking...)

Then, I take a knife and gently cut the into preferred shapes before baking--square, rectangle or other.

The oven I use cooks extra hot, so I adjust the temperature down and bake them, watching to make sure that they are light, golden brown without getting too browned.

***********************************************************************

That said, I like to experiment with how to add other flavors:

Since I do not keep milk available, I just use 1 1/2 cups water and add other things to it for the flavor. To the water, I add double the amount of Vanilla Whey powder to make a strong flavor.
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Most Recent Customer Reviews

Want to discover more products? Check out these pages to see more: glutin free baking mix, glutin free flours, glutin free kosher

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