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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Pie Crust Mix Tips
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5 posts in this topic

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Evie4    2

This will be my first Thanksgiving where we will be making gluten free versions of traditional foods. I purchased the Gluten Free Panty pie crust mix. I know A LOT of you use or have used it. Any tricks or tips before I get started? I'm thinking of making a sweet potato/pumpkin pie and a fruit pie.

Evie

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Ahorsesoul    53

After mixing the crust, I pat the bottom of the crust into the pie pan. Then I chill the crust for the top at least half an hour. I roll the top crust between plastic wrap. Flip it onto the pie and I do not worry if it's not perfect.

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jerseyangel    409

Definitely use plastic wrap to roll out the dough.....the first time I made it, I made the mistake of flouring the counter as I always had with wheat flour and ended up using a spatula to get it off. :P

Also, it's a bit more crumbly after it's baked than what you may be used to but it's really good and worth the extra attention, in my opinion :)

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judygs    0

My daughter the expert pie baker did some gluten-free pie crusts from mixes -- Namaste, I think -- last year for Thanksgiving, whereas I used Whole Foods frozen pre-made crusts for the pumpkin pies I made. We all, including my daughter, agreed that the Whole Foods crust was every bit as good as the ones that she had made, maybe better, and they are a whole lot easier!

In fact, even the gluten-y people were totally happy with the Whole Foods gluten-free crusts. Of course, pumpkin pie depends on its crust a lot less than fruit pies, so maybe my pies had an advantage. But we're both using the frozen pie crusts this year.

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heathen    0

I use Roben Ryberg's traditional crust recipe from "the Gluten Free Kitchen." I just add cinnamon to the mix to help give it some taste. I've had great success with it. I use a Kitchenaide mixer and roll it out in between wax paper.

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