Gluten-Free Pantry, Glutino, Perfect Pie Crust, 16 oz (454 g)
Items 1-2 of 2 total
Tasty But Difficult To Work With & Lots of Cholesterol
2 people found the following review helpful
Posted by Reviewer3170127 on Feb 15, 2012
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.
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Very Frustrating to work with but produces a tasty, light and flakey pastry
1 person found the following review helpful
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.