Flaky, yet dependable. Gluten free pantry. Certified gluten-free. Non GMO Project verified. nongmoproject.org. Live fully. You have the constitutional right to great pie. Even if your constitution doesn't tolerate gluten. Add your favorite filling to this crust and bake a national treasure. We are what you eat. In the 30 years that Glutino's been doing gluten free, we've learned a thing or two. We've learned the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our products gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've discovered, along the way, that you are our most important gluten free ingredient. Thank you! Did you know? The first written account of gluten sensitivity came from ancient Egypt. For more tasty, gluten free ideas, go to glutino.com/gluten-free-recipes. The chip that launched a thousand dips. Let's connect. You're gluten free. We're gluten free. We have so much to talk about. Twitter: at glutinofoods. Facebook: glutino. Gluten free. www.glutino.com. Recyclable paper. Made in Canada.
Gluten Free Pantry
16 oz (454 g) x 6
4 tbsp dry mix
about 12 per pack
Perfect Pie Crust: Entire bag of mix makes four 8 inch pie crusts or equivalent. Entire bag Glutino Gluten Free Pantry Perfect Pie Crust mix, 3/4 cup + 2 tbsp butter, 2 eggs, 4 tsp vinegar. Cut the cold butter into pats, then work the pats into the mix until it's crumbly. Whisk the eggs and vinegar together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together. Adding 1 to 3 additional tablespoons cold water if necessary. Divide dough in half. Shape into balls and refrigerate or freeze one potion for later use. Chill other half for an hour or up to overnight. Allow the dough to rest at room temperature for 15 to 20 minutes before rolling. Roll out into two 8 inch circles on a piece of parchment paper. Invert the crust into the prepared pie pan. If making unfilled crust, prick bottom and bake at 375 degrees F for 25 minutes. Cool before filling. For all other single or double crust pies, follow recipe instructions. You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.
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