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Pie Crust Mixes (6 Bags)


We sell your easy-to-make Pie Crust Mixes in cases containing six 9.5-ounce bags or as a part of 6-box, “build-your-own” cases with other Inspiration Mixes of your choosing.  Each bag of Pie Crust mix makes two 9-inch crusts.  The recipe requires the dough to chill two to four hours in the refrigerator before rolling out.

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, tree nuts, and soy.

Our pie crusts can be made using a vegan option:  replace 1 egg with 3 tablespoons of applesauce.

Purchase by the case (6 mixes):



Ingredients: white rice flour, sorghum flour, potato starch, tapioca flour, evaporated cane juice, non-aluminum double-acting (corn) baking powder, xanthan gum, and sea salt.

Additional information

Weight 68 oz
Dimensions 10 × 5 × 7.25 in


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. 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.


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