Making that perfect homemade pie crust seems to carry a certain mystique for many people. I used to make a great pie crust, until I became gluten and dairy free. Then I was completely at a loss. Every time I attempted a new version, it ended up in the trash, sometimes even prior to baking. Gluten Free Pantry Perfect Pie Crust Mix brought back my ability to make that perfect pie crust once again. And it is so easy, with delicious and predictable results, if I don’t tell anyone I used a mix, no one would ever know, right? Mystique, gone … great crust, here to stay.
The package provides clear directions. I used half gluten-and dairy-free buttery spread and half stick butter substitute. This combination provides a buttery, but not greasy, flaky crust.
For my savory pies I’ve left the sugar out of the dough, and I’ve added a little sugar to the dough for my dessert pies. I’ve pre-baked the crust for a custard style pie, and have also rolled the dough into the pie pan and filled and baked right away. All of these variations have turned out perfect results. For all the pies I make, I use a glass pie pan. I like to be able to see how the bottom of the crust is progressing during baking so the middle doesn’t end up under baked and result in a soft or soggy outcome.
Looking to make some pies but don’t have time to make the crust and pie all at the same time. This dough performs just fine if the dough has been frozen. Just follow the instructions, roll the dough into a large ball, cut into quarters, then wrap each quarter in plastic wrap and freeze. It only takes a few minutes at room temp to thaw and be ready to roll out. This box makes enough dough for four single pie crusts, so having pie crust ready whenever you want to whip up another fun creation is “easy as pie.”
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Watch for this item to be featured as an ingredient in my upcoming pie recipe.
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