Over the Thanksgiving holiday I decided to order some of Bob’s Red Mill Gluten Free Pie Crust Mix to use in making some pies for Thanksgiving dinner. The pie crust mix is gluten free and dairy free, but made in a shared facility with tree nuts and soy. The mix gives clear directions on the package for using it. I made the crust dairy free due to my dairy allergy by using soy free Earth Balance. I used a pastry blender to cut the buttery spread and realized after I was almost done making the first crust dough that this crust is indeed vegan as well. I was kind of surprised but I realized the mix did not call for any eggs so it was indeed vegan. After the dough ball is formed you have to refrigerate it before you can start rolling it out.
I finally pulled the dough out after letting it sit in the fridge for about an hour. I then pressed it between two pieces of cling wrap and started rolling it out. Of course, being that it is gluten free crust it is it is very hard to work with. It started crumbling rather easily and I had a hard time keeping it together. I was able to get the bottom crust in mostly one piece but the top was impossible. I decided to cut out shapes to put on top since it would not stay together no matter what I did. Finally I baked the pie and perfecto, it turned out quite nicely. The crust was not too soggy on the bottom which I was definitely worried about happening. Also the outer crust edge was nice and crunchy.
I ended up with two blueberry pies and one blueberry/raspberry pie. I then took the extra pie crust and made strawberry jam filled pockets topped with frosting! They reminded by of Pop-Tarts, but so much better because I could have them. I’ll definitely be buying more of this pie crust mix in the future.
Knead No Gluten - Providing reviews, recipes, and more!