Pie Crust

[KellyR]

I used the Gluten free pantry piecrust for Thanksgiving and had to end up pressing it into the pie plate because it would not roll out! Any suggestions?

[RiceGuy]

I haven't yet tried with a gluten-free flour blend yet, but here's what I always did for pie crust:

Open Original Shared Link

I'm interested in getting feedback on it from anyone who tries it out

[Guest nini]

with the Gluten Free Pantry's perfect pie crust mix, you have to chill the dough for at least an hour, then cut it in half... roll it between two sheets of WAX paper dusted with a gluten free flour. I use Orgran's all purpose flour, it rolled out perfectly and I got rave reviews on it. Don't roll it too thin or it tears. Also, once it's rolled out, peel off the top sheet of wax paper, put your pie plate over the crust (upside down) and put your other hand under the dough and other sheet of wax paper, this makes it easy to flip into the pie pan. Then you can trim the edges with a knife and press edges if you like.

[KellyR]

I did chill it and it was still very crumbly

[Guest nini]

I did chill it and it was still very crumbly

did u substitute anything in the recipe or did u do it as listed? both the butter flavored crisco AND the butter AND eggs AND apple cider vinegar... it's all critical... I've used this mix for the past 3 years now with no problems... e-mail me if you want to try to troubleshoot what went wrong...

nisla@comcast.net

[jerseyangel]

I used it to make a pumpkin pie for Thanksgiving and it came out great. I followed the directions to the letter--it was a little more crumbly than a regular wheat flour crust--but I used rice flour on the counter and turned it over a few times while rolling to keep it floured and moveable. I had to work with it a little, but the results were so worth it--it tasted like a regular crust and the bottom browned better and stayed flakey.