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Pillsbury Gluten Free Pie Crust

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The pie crust dough in a tub has disappeared from all stores in my area. Has this happened in other areas (I'm in central Mississipp)? I loved it for the convenience, and it made a pretty good crust.

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I haven't seen it lately in Kansas City. Does it still list it as a product on the website?

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 I don't see much of the Pillsbury gluten-free stuff and whenever I did find it, it was usually 'reduced' at half price to move it. Don't fret. I hate making pie crust, but even I found a pretty much fool-proof one that is super easy. It's a recipe I found and adapted to be gluten-free.

 

gluten-free Pie Crust-- this should make one double crust.

Mix:

1 c. gluten-free all purpose flour like Better Batter or King Arthur's (plus xanthan if your gluten-free flour doesn't have the xanthan already. Use 1/2 tsp xanthan for every 4 oz of gluten-free flour or about 3/4 tsp per 1 cup gluten-free flour)
1/2 tsp salt
1/2 tsp sugar

Add:

2 TB butter, melted
2 TB. oil
1/2 tsp. vinegar
~4 to 6 TB ice cold water (enough so the dough forms a ball)

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle.

Peel off the top layer of waxed paper off the larger circle. Place a pie pan that's been sprayed with non-stick spray upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper and flip the whole thing over and press gently into the pie pan.

Bake at 350 degrees for about 5 minutes before adding the prepared filling. Bake an additional 5 to 10 minutes.

 If no additional baking is required, bake 8-10 minutes. (DO NOT OVERBAKE)

 

Hope this helps

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The pie crust dough in a tub has disappeared from all stores in my area. Has this happened in other areas (I'm in central Mississipp)? I loved it for the convenience, and it made a pretty good crust.

Ours disappeared from our shelves in Michigan, but I went to a local store and also to Walmart and gave them the UPC and they now carry the cookie dough for me. I buy four tubs at a time. My son is autistic and wants freshly baked cookies every morning before school!

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All those pillsbury products are off our shelves in N. FL too. I liked them. I wonder why. I will go check their web page.

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I now only see the cookie dough of the three.  I assume it will fall the way of some of the other products that manufacturers made gluten-free to get the fad dieter sales but were pulled when people who eat gluten-free because it is cool don't want to pay 5 dollars for one tub of cookie dough or pie crust.

 

For pie I use the King Arthur Flour gluten-free pie crust recipe.  You can make it in a food processor instead of blending with a pastry blender by hand, as long as you are careful.  It is easier to make a gluten-free pie crust as there is no gluten to overdevelop and ruin the tenderness of the pie.  You do want to leave pea sized pieces of butter, though, so be conservative with mixing.  I recommend following the method that the Alton Brown Recipe uses, kind of tells you how to make sure the food processor doesn't beat it to death.  Anything gluten-free I roll out between two sheets of parchment, it is totally worth the few cents.

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I've still seen the pie crust and the pizza dough around the dc metro, as recent as this past weekend. Never tried it, but I guess people still buy it around here.

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thanks for the info, especially the recipe. I am really lazy and liked the convenience. The already prepared ones in foil pans are not the right size for my pies. Ah, well, back to the kitchen.

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 I don't see much of the Pillsbury gluten-free stuff and whenever I did find it, it was usually 'reduced' at half price to move it. Don't fret. I hate making pie crust, but even I found a pretty much fool-proof one that is super easy. It's a recipe I found and adapted to be gluten-free.

 

gluten-free Pie Crust-- this should make one double crust.

Mix:

1 c. gluten-free all purpose flour like Better Batter or King Arthur's (plus xanthan if your gluten-free flour doesn't have the xanthan already. Use 1/2 tsp xanthan for every 4 oz of gluten-free flour or about 3/4 tsp per 1 cup gluten-free flour)

1/2 tsp salt

1/2 tsp sugar

Add:

2 TB butter, melted

2 TB. oil

1/2 tsp. vinegar

~4 to 6 TB ice cold water (enough so the dough forms a ball)

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle.

Peel off the top layer of waxed paper off the larger circle. Place a pie pan that's been sprayed with non-stick spray upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper and flip the whole thing over and press gently into the pie pan.

Bake at 350 degrees for about 5 minutes before adding the prepared filling. Bake an additional 5 to 10 minutes.

 If no additional baking is required, bake 8-10 minutes. (DO NOT OVERBAKE)

 

Hope this helps

Thanks - this recipe is likely to be a life-saver. I have wanted a crust recipe that works. Looking forward to trying this.

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 I don't see much of the Pillsbury gluten-free stuff and whenever I did find it, it was usually 'reduced' at half price to move it. Don't fret. I hate making pie crust, but even I found a pretty much fool-proof one that is super easy. It's a recipe I found and adapted to be gluten-free.

 

gluten-free Pie Crust-- this should make one double crust.

Mix:

1 c. gluten-free all purpose flour like Better Batter or King Arthur's (plus xanthan if your gluten-free flour doesn't have the xanthan already. Use 1/2 tsp xanthan for every 4 oz of gluten-free flour or about 3/4 tsp per 1 cup gluten-free flour)

1/2 tsp salt

1/2 tsp sugar

Add:

2 TB butter, melted

2 TB. oil

1/2 tsp. vinegar

~4 to 6 TB ice cold water (enough so the dough forms a ball)

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle.

Peel off the top layer of waxed paper off the larger circle. Place a pie pan that's been sprayed with non-stick spray upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper and flip the whole thing over and press gently into the pie pan.

Bake at 350 degrees for about 5 minutes before adding the prepared filling. Bake an additional 5 to 10 minutes.

 If no additional baking is required, bake 8-10 minutes. (DO NOT OVERBAKE)

 

Hope this helps

Have you tried freezing this before baking? I'm wondering if it would be possible to make the crusts ahead for later use. Thanks.

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While I haven't tried that specific recipe, most pie crusts can be frozen before baking.  Things like fruit pies can be frozen whole unbaked and then put into the oven for easy prep.

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