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Flaky Pie Crust Mix

From $12.49

We say, “Let’s have pie for breakfast!” Or any other time! Each bag of Pie Crust Mix makes two 9-inch crusts.  The recipe on the bag requires the dough to chill two to four hours, or overnight, in the refrigerator before rolling out. For a vegan option, please take a look at the vegan Pie Crust recipe located under the “Recipes” tab below.

We sell your easy-to-make Pie Crust Mix as single 9.5-ounce bags, in cases of six Pie Crust Mixes, or as a part of 6-mix, “build-your-own” cases with other Inspiration Mixes of your choosing.  You may also purchase your Pie Crust Mix in 5-pound bags.

We blend your Pie Crust Mixes in a fully gluten-free facility in southern Oregon.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, nuts, and soy.

Purchase as a single bag, by the case (6 mixes), or in 5-pound bags:

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Additional information

Weight 68 oz
Dimensions 10 × 5 × 7.25 in
Size

Single, Case (6 Mixes), Bulk (5lbs.)

Recipes

Pie Crust (Makes two, 9-inch pie crusts)

1 bag Pie Crust mix
2/3 cup of shortening
1 whole egg
1/4 cup of cold water
½ teaspoon of vanilla
½ tablespoon of cider vinegar

Place the pie crust in a bowl. Cut shortening into the dry mix until pea-sized pieces form. Lightly whip the egg, water, vanilla, and apple cider vinegar together. Pour the liquids on top of the dry mixture and work them in with a fork or spoon until the dough is moist. Add up to ¼ cup more cold water if the mix is too crumbly. Shape the dough into a rectangle about 1.5 inches thick and 4- by 8- inches in size. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Unwrap the dough and divide in half before rolling one half between two pieces of plastic wrap into a circle to fit your pie pan. Remove the top layer of plastic wrap and then invert the dough into the pie pan.

Pies requiring a baked crust (such as cream pies): preheat the oven to 400 degrees F to bake the crust without the filling. Poke holes into the bottom and sides of the unbaked crust with a fork. Bake it for 12-15 minutes. Cool it completely before filling.

Fruit pies: follow the directions for your recipe.

Ingredients: White rice flour, Sorghum flour, Potato starch, Tapioca flour, Evaporated cane juice, Baking powder, Non-aluminum double acting (non-GMO-corn), Xanthan gum, Sea salt. 

Vegan Alternative:

1 bag Pie Crust mix (270 g)
2/3 cup of shortening
2 ½ tablespoons applesauce
1/4 cup of cold water
½ teaspoon of vanilla
½ tablespoon of cider vinegar

Place the pie crust mix in a bowl. Cut shortening into the dry mix until pea-sized pieces
form. Lightly whip applesauce, water, vanilla, and apple cider vinegar together. Pour the
liquids on top of the dry mixture and work them in with a fork or spoon until the dough is
moist. Add up to ¼ cup more water if too crumbly. Shape the dough into a rectangle about
1.5 inches thick and 4- by 8- inches in size. Wrap the dough in plastic wrap and refrigerate
for at least 2 hours. Unwrap the dough; divide in half before rolling one half between two
pieces of plastic wrap into a circle to fit your pie pan. Remove the top layer of plastic wrap
and then invert the dough into the pie pan.

Pies requiring a baked crust (such as cream pies): preheat the oven to 400°F to bake the
crust without the filling. Poke holes into the bottom and sides of the unbaked crust with a
fork. Bake for 12-15 minutes. Cool it completely before filling.

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