Big River Grains Gluten Free Premium Pie Crust Mix

Dietary Gluten Free
Meal type Dessert
Website Eats and Treats Cafe

Ingredients

  • 2 3/4 cups Pie Crust Mix (385g)
  • 1 cup Cold salted butter (cut in ½-inch chunks)
  • 5 tablespoons Ice water
  • 3 tablespoons Cold sour cream
  • 1 tablespoon Apple cider vinegar or rice vinegar
  • Additional pie crust mix (or a gluten free flour blend, or rice flour) to roll pastry dough between sheets of parchment paper

Note

Delicious pies and tarts are yours!  There is enough mix in this package to make four generous single 9-inch pie shells. If desired, non-dairy shortening and imitation sour cream may be used with good results.

Directions

Combine pie crust mix and butter chunks in a bowl. With your hands, work the butter into the pie crust mix until pea-sized crumbs are formed. (A food processor or mixer may be used instead of hand mixing.) Briefly mix the water, sour cream and vinegar in a liquid measuring cup; add to the pastry blend in the bowl and mix with your hands until the dough comes together and forms a ball. For easier handling, cover and chill the dough 30-45 minutes before rolling.
SINGLE OR DOUBLE CRUST PIES: Lightly dust a 15-inch sheet of parchment paper with pie crust mix or gluten free flour. Put one flattened ball of dough in the center, lightly dust with flour and top with a second piece of parchment paper. Roll with a rolling pin to about 1/4-inch thick and large enough to fit your pie plate. Dust the dough on both sides with more flour as needed to prevent sticking.
Remove the top paper and invert dough over your pie plate, centering and easing dough into place. Gently peel off the remaining paper. If the dough tears, pat in back in place with your fingers. For a double crust pie, repeat this step with another ball of dough. For a single crust pie, flute edges decoratively and use according to your recipe.
SINGLE BAKED PASTRY SHELLS: Follow instructions above; prior to baking, prick the bottom and sides of the pastry shell with a fork every few inches to allow steam to escape while it is baking. Bake in a 425° oven for 10-12 minutes or until lightly browned. Cool before filling.
FLUTED TART PANS: Pat the dough into the pan(s) to the desired thickness, building up the sides and creating a decorative edge. If baking prior to filling, prick the bottom and sides of the tart shell as noted above for a single baked pastry shell.
Makes 1 double crust pie.