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The Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6) | 
 enlarge | Brand: The Gluten-Free Pantry
Category: Grocery
List Price: $28.68
Buy New: $22.06
You Save: $6.62 (23%)
Avg. Customer Rating:  4 reviews
Sales Rank: 5020
Number Of Items: 6
Shipping Weight (lbs): 7.1
Dimensions (in): 8.8 x 8.6 x 7.9
UPC: 737880960550
EAN: 0737880960550
ASIN: B000EVIDVI
Release Date: March 5, 2006
Shipping: Eligible for Super Saver Shipping
Promotion: Save $5.00 when you spend $25.00 or more on Qualifying Items offered by Amazon.com. Enter code BMLSAVES at checkout. Terms and Conditions
Availability: Usually ships in 24 hours
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| Features:
| • | Case of six 16-ounce packages of pie crust mix (total of 96 ounces) | | • | Flaky, old-fashioned pie crust mix made with rice flour and honey | | • | Gluten-free, wheat-free; kosher; contains no cholesterol or trans fat | | • | Easy-to-use mix, perfect for pies and quiches | | • | Specially formulated for those with dietary restrictions; made in Canada |
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| Customer Reviews:
 Great gf pie crust July 17, 2008
We're long-time pie-lovers around here, and I thought we'd have to give up pies forever since we can no longer have gluten. WRONG-O! This mix makes wonderful flaky pie crust. We use Spectrum Organic Shortening in place of the butter, so it's casein-free. The dough has a different consistency than wheat flour crust and so requires slightly different handling when rolling it out and getting it into the pie plate, but not a big deal. It smells wonderful when baking, it browns nicely, and it's flaky and delicious. Even gluten-eaters (both children and adults) gobble it up and ask for more. A winner!
Flaky Crust December 13, 2007
This makes an excellent, flaky crust for a deep dish pie. Good flavor. Even my fussy "civilian" husband enjoys pies made with this crust.
 Not easy to use July 19, 2007
3 out of 3 found this review helpful
I'm not thrilled with the recipe for making this crust -- I think of a "mix" as something I need to add only a few ingredients to, but this requires as many extra ingredients as making crust from scratch, and demands a lot of fat. I could have done that using gf flour and saved myself a lot of money.
Flaky pie crust January 9, 2007
7 out of 7 found this review helpful
Learning to bake without gluten is a new process for me. I thought that working with the dough seemed more like making a cookie dough than rolling out a pie crust. Without gluten it lacks the elasticity that I am used to. Once I got the knack of working with the dough and doing some patching I was very pleased with the results. The flavor and appearance of the pie were not distinguishable from a crust made with wheat flour. In fact, the crust was flaky and even better than many pie crusts that I have eaten.
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