Gluten Free Pie Crust Mix

Use Gluten Free Vegan Pie Crust To Compliment Any Meal

With a Long Shelf Life, Our Dry Flour Mixes Can Be Stored Long Term as a Gluten Free Vegan Pantry Staple Item That Your Family Will Enjoy For Anytime Meals or Desserts.

Our Gluten Free Things Pie Crust Mix is both gluten free and vegan, and formulated in a dedicated gluten free facility (celiac safe).

The purpose of my step-by-step help article below is to share my observations for best practices while making a single pie crust out of this convenient gluten-free mix. Of course you’ll use whatever type of favorite filling is desired, whether totally vegan or any type of savory creation.

I filled my gluten-free vegan pie crust with a traditional quiche recipe, using eggs and dairy based mixture, enhanced with bacon, sausage and other tasty ingredients.

Whatever you enjoy filling your pie with, take advantage of the fantastic taste and texture of this quality gluten free vegan pie crust mix.

Please enjoy my one minute video below with a few details I’ve shared for the BEST approach to making a fast and easy gluten free vegan, single pie crust in a conventional oven, for any favorite pie filling.  Also, see a Nutritional Guide at the bottom of this post. 

I followed the instructions on the back of the package,  but discovered those details are based on a convection oven.   So, I went out on a limb to create the recipe based on what I believe most kitchens are equipped with:   A conventional oven. 

Preheat a conventional oven to 350 degrees Fahrenheit.  The package says to preheat to 325 degrees F. but again, that is for a convection oven, if you have one in your kitchen. 

I used my kitchen aid mixer with the paddle attachment (not the whisk that you see next to the bowl in the photo above).   

Start with a 1/2 cup of filtered water in the bowl first, and on top of that, add 1-1/2 cups of Gluten Free Things Pie Crust Flour Mix.   Mix 3 minutes on low speed to blend water and flour mix. 

Next, turn mixer on medium speed for 4 minutes until a dough ball forms in the bowl.   I found the 4 minutes was pretty darn accurate. 

Surprisingly, the resulting ball of pie crust dough was not sticky at all (BONUS!) but I sprinkled just a little of the flour mix on the surface of my granite counter,  just in case.  AND, the dough rolled out beautifully, never sticking to the rolling pin. The result was an 1/8″ thickness of really tasty, slightly sweet, pie dough, and fit my 9 inch deep dish pie pan perfectly.   

Next, I crimped the edges with a generous pinch all the way around to anchor the rim of the crust.  As a lifelong pie baker,  I also knew that when using a single pie crust, its important to pierce the dough to keep it from shrinking back.   For that used a standard fork to pierce the pie crust  in a pattern across the bottom and also all the way around the side walls of the crust. 

I also took John’s suggestion to use oil or melted butter to brush the entire crimped crust at the top.  I used non-salted, melted butter and let it cool before I brushed it on.

Into the preheated oven went my pie crust dough to par bake.   I baked it for 8-9 minutes with the rack in the middle of the oven.  I removed it from the oven to cool completely.   Leave the oven ON to 350 degrees for the final baking step.

While the pie crust par baked and cooled, I mixed up my quiche filling with all of my husbands favorites:  Eggs,  plenty of meats, finely minced scallions, a few sweet mini peppers chopped, a small handful of shredded cheese and salt and pepper to taste (no I didn’t taste the raw egg mixture LOL, but I went light on the sea salt since I was using salty bacon and sausage.  Once the pie crust was completely cooled, I poured my quiche mixture in the par-baked pie crust, placed it on a cookie sheet and slid the quiche into the oven for 40 to 45 minutes.  If you’re making a quiche with eggs, its important to make sure the egg is fully cooked to avoid any raw egg issues.   Every oven is a little different.

If your crust at the top edges are browning too much, you can make foil strips and cover the crimped crust to prevent the crust from over browning.  I must say, I never had to cover the edges of the crust, as it turned out to a beautiful light golden brown.  The crust on the top edges of this gluten free pie might be slightly harder than a traditional gluten flour crust.  John tells me, if desired,  you can use a technique to spread butter between layers of the pie crust for a little more a flakey result.  But thats too much much effort for this cook.  I wanted to keep it EASY and HASSLE FREE.

I must say I was entirely impressed with this gluten free pie crust flour mix from Gluten Free Things in Arvada, CO.   It truly exceeded my expectations, not only in its texture when rolling out, but also the handling of it, and the flavor was exceptional. 

My husband LOVED the quiche and the pie crust as well, and that, my friends, is a good litmus test that compels me to state:  

Gluten Free Things Pie Crust Flour Mix is now one of my favorite flour mixes to keep in the pantry for anytime pie crust needs.   Need pie crust crumbles to top your fruit pie.  This mix is the bomb and would easily mix up in five minutes as pie crust crumbles for that type of topper.   In the near future, I’ll make a double pie crust for a topper and will blog about that to help our Gluten Free Things audience with insights and techniques. 

I highly recommend grabbing a package of Gluten Free Things Pie Crust Flour Mix as I did.  You’ll love the results.  I’m sure of it.