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Bobs Red Mill Pie Crust Mix Gluten Free - 16 Oz
Pie Crust Mix, Gluten Free
Gluten free. Tested and confirmed gluten free in our quality control laboratory. An Employee-owned company. To your good health. - Bob Moore. Dear friends, I think everyone can agree, there's something magical about the aroma of homemade pie coming out of the oven. But in today's busy world, it can be hard to find the time to make something special-especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating! To your good health, Bob Moore. bobsredmill.com. Find more recipes at bobsredmill.com. Resealable package.
Serving Size: 3tbsp mix
Servings Per Container: about 15
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 90mg||4%|
|Potassium||Amount Per serving 33mg||0%|
|Total Carbohydrate||Amount Per serving 25g||9%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
White Rice Flour, Brown Rice Flour (Rice Flour, Rice Brain), Potato Starch, Tapioca Flour, Sugar, Salt, Xanthan Gum.
Directions Pie Crust: 1 package Bobs Red Mill gluten free pie crust mix. 12 tbsp butter, cold. 4 tbsp shortening, cold. 6 tbsp ice water. Pour 1 bag gluten free pie crust mix into a food processor. Add butter and shortening, cut into pieces. Pulse 10 times, 1 second per pulse. Pour mixture into a bowl. Sprinkle with ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed. Divide dough in half and flatten discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from the refrigerator roll into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert dough and press into a 9-inch pie pan. Remove plastic wrap. For single crust pies: add filling to pie shell. Trim and flute edges. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust. Bake according to your pie recipes directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting. Notes: if preferred, can use all butter or all shortening. To prepare without a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand. Store in a cool, dry place.
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