King Arthur Flour Gluten Free Pie Crust Mix, Packaging May Vary, 14 Ounces (Pack of 1)

This gluten-free crust has a delicious flavor and crumb to it. I’ve used it multiple times and always comes out great the quality and versatility are good. It stays fresh for quite a while after baking..

I recently tried King Arthur Flour Gluten Free Pie Crust Mix, and I couldn’t be more impressed! As someone who follows a gluten-free diet, I’ve tried many different mixes, and this one truly stands out. The instructions were straightforward, and the dough came together beautifully with minimal effort. It rolled out easily and didn’t crack, which can be a challenge with gluten-free dough. The only drawback I found was that the dough had to be rolled out at room temperature, rather than chilled. The final result was a perfectly flaky, tender crust that tasted just like traditional pie crust—rich, buttery, and wonderfully crisp. It held up well with both sweet and savory fillings, and my family couldn’t even tell it was gluten-free! I love that it’s made with simple, quality ingredients, and I feel good about serving it to my loved ones. I highly recommend King Arthur Flour Gluten Free Pie Crust Mix to anyone looking for a reliable, delicious gluten-free option. It’s a game-changer!

I haven't eaten a good gluten-free pie crust since I gave up eating wheat 15 years ago. I've tried almond flour crusts, and crusts made with gluten-free flour blends. They've all been terrible. Until now--this King Arthur pie crust mix is so good! My family couldn't believe that it was gluten free. It's easy to work with. It breaks a little when you pick it up to put it in the pie plate, but it mends easily. I could even use it for a top crust. The crimped edges held nicely too. Sometimes gluten-free baked goods have a rubbery or gooey texture, but this pie crust is flaky and tender, and keeps its good texture for several days. This is my new go-to for pie crust!

This is a great gf crust. It's a bit sweeter, almost like a shortbread, but still crisps up nicely. I've used this crust for two holiday seasons now and have learned a couple things to make it easier to work with. 1. Add very cold water, I used 6tbsp, and work it into the dough with your hands. It starts off very dry but the warmth of your hands melts the butter and makes it come together. 2. When rolling out the dough wet your surface and place a layer of cling wrap on top, then place your dough with another layer of cling wrap. Roll the dough between the two layers of cling wrap. Peel off your top layer then flip the dough into your pie plate and shape. The edges will need mending but it's mendable.

I don't, personally, care if a pie crust is gluten-free or not. I make an English Pastry Pie Crust recipe from the old Betty Crocker Cook Book that is easy to work with, flexible enough for just about any pie crust requirement, freezes well, and tastes great. However, if a gluten-free pie crust is required, the Betty Crocker crust just won't cut it. My step-daughter won't eat a pie that is made with a regular crust. She is, other wise, not unreasonable, so I have tried several gluten-free pie crust products and recipes, over the years, all of which ended up being disappointing, trouble-making trash that ended up in the garbage. This pie crust mix is an exception. While it is more difficult to work with than a Betty Crocker, made from scratch, recipe, it is still easy enough to work with and it tastes really good. I don't know if the post-mix product tastes the same or lasts if it frozen but for a fresh, gluten-free pie crust, it is the best I've come across. My only cautions are that, when you roll it out after you've mixed it up, you will need more of the mix or another gluten-free flour to dust the surfaces so that you can actually roll it out thin enough to make the right sized crust and transfer it to the pie dish. If you use the package to make one crust, you won't have enough mix to make the second crust unless you are making a two-crust pie and make the top crust with less ingredient. Also, I will suggest that, if you are used to rolling your crust out between two layers of waxed-paper, you need to switch to a wider-dimensioned paper (like a parchment paper) so that overage crust dough won't stick to the underlying counter top or pastry board. At its best, gluten-free pie crust is still too friable to hold together on its own.

The box lists no baking temperature so you have to figure it based on whatever pie you are making. I was doing blind baking though so I went to the King Arthur website. There is a great video about how to make pie crusts using this mix so I did it that way, which was pouring half of the dough onto plastic wrap and working into a ball then a disc between the plastic wrap, chilling, and rolling out between two pieces of plastic wrap. I added 1 T sugar and almost 1/2 teasp baking powder to the mix. For my cream pie I don’t bother trying to fit the dough into a pie shell anymore! Instead I roll it out into whatever shape and place on a cookie sheet and bake til done, then I break it up into bite size pieces and put it in the bottom of the pie pan and up the sides, then add the cooled cream filling. I call it a deconstructed crust. It is really delicious this way and takes the hassle out of forming a crust. You get a perfect ratio of crust to cream this way, too! This mix is so tricky to try to roll out anyway, so why bother. This mix makes a crisp, delicious buttery pie crust.

This has good flavor and was easy to use.

This crust is nice and flaky but it browns much faster that Bob’s Red Mill pie crust mix, because it contains a bit more sugar and a bit more salt. Also, I would use unsalted shortening. Usually GF flour doesn’t brown as fast as wheat flour so it’s good to know IN ADVANCE. I’d say it’s nice a smooth and less gritty that BRM but not as sturdy.