Gluten-Free Pantry, Glutino, Perfect Pie Crust, 16 oz (454 g)
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- 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.
Did you know?
- The first written account of gluten sensitivity came from ancient Egypt.
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.
Cool before filling.
For all other single or double crust pies, follow recipe instructions.
You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.
Brown rice, flour, potato starch, tapioca starch, sugar, salt, xanthan gum.
May Contains Soy.
|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
This is an excellent product. I abused the making of this pie crust beyond belief and it still produced a very fine flaky crust.
This gluten free pie crust mix makes a crust that's more like a shortbread cookie in taste & texture than a traditional flour crust. This would be because of the large amount of shortning & butter the directions say to add (10 spoonfuls of EACH)to the mix. Crust tastes good but I found it very difficult to get it into a pie pan after rolling it out. It doesn't hold together well, breaks apart. The bottom crust can then be pressed together into the pan to eliminate the cracks but this isn't so easy with the top crust after filling has been added onto the bottom crust. Also pressing the top & bottom crusts together around rim of pan takes patience so no cracks. I think probably worth the effort for a bottom crust only type pie or if you must not eat any gluten at all ever & want a top & bottom crust pie but if only need to limit gluten somewhat like me, I'll stick to an occasional pie made with regular flour.
Great Pie Crust
Posted by Reviewer1297284 on Nov 06, 2014
My family and I love this pie crust and my husband hates gluten free products but loves this pie crust. I use wax paper and a bit of gluten free flour when rolling it out. I use the wax paper to gently place the crust where needed. This usually works but on occasion it can break in half or into a few pieces. Doesn't really bother me because this pie crust is so yummy. Don't change a thing Glutino! This pie crust taste great with savoury or sweet pies.
not as advertised
Posted by Reviewer1381342 on Mar 16, 2014
I ordered Gluten-Free Pantry pie crust which was advertised with an ingredient list that had no tapioca flour in it, but received Glutino pie crust which has tapioca. i-herb would not pay for me to return it so I am an unhappy customer. Lots of other places to shop, however!
Very Frustrating to work with but produces a tasty, light and flakey pastry
Posted by Reviewer3101973 on Dec 08, 2013
When making pie pastry I wasted a lot of time by following the instructions and trying to roll this out as I would normal pastry. Even when using plastic wrap to support the dough (as instructed), it fell apart every time I tried to transfer it to the pan. Out of desperation to produce my pie on time for Thanksgiving, I eventually just pressed pieces of dough together into the pan, It still came out surprisingly flakey. In fact it is so flakey that you need to be careful not to touch it once it is cooked or it instantly crumbles. It tasted good - much better than the GF crust I made from scratch. I would buy it again but I will ignore the instructions on the box for rolling out the dough.
Posted by Reviewer2352133 on Oct 15, 2013
I have used this product for a long time. iHerb gave me a ten dollar gift certificate so I was able to buy this at a much more affordable price. I must wait for a sale price or some sort of help because the price for this seems to be on a rocket ship to the moon. It does not roll out the best, but I pat the dough in the pan and that works for me. The taste is great. My husband is the one who is gluten intolerant but I really like this too.