King Arthur Flour Gluten Free Pie Crust Mix, Packaging May Vary, 14 Oz

I recently tried King Arthur Flour Gluten Free Pie Crust Mix, and I couldn’t be more impressed! As someone who follows a gluten-free diet, I’ve tried many different mixes, and this one truly stands out. The instructions were straightforward, and the dough came together beautifully with minimal effort. It rolled out easily and didn’t crack, which can be a challenge with gluten-free dough. The only drawback I found was that the dough had to be rolled out at room temperature, rather than chilled.The final result was a perfectly flaky, tender crust that tasted just like traditional pie crust—rich, buttery, and wonderfully crisp. It held up well with both sweet and savory fillings, and my family couldn’t even tell it was gluten-free! I love that it’s made with simple, quality ingredients, and I feel good about serving it to my loved ones.I highly recommend King Arthur Flour Gluten Free Pie Crust Mix to anyone looking for a reliable, delicious gluten-free option. It’s a game-changer!

I haven't eaten a good gluten-free pie crust since I gave up eating wheat 15 years ago. I've tried almond flour crusts, and crusts made with gluten-free flour blends. They've all been terrible. Until now--this King Arthur pie crust mix is so good! My family couldn't believe that it was gluten free.It's easy to work with. It breaks a little when you pick it up to put it in the pie plate, but it mends easily. I could even use it for a top crust. The crimped edges held nicely too. Sometimes gluten-free baked goods have a rubbery or gooey texture, but this pie crust is flaky and tender, and keeps its good texture for several days. This is my new go-to for pie crust!

Why did you pick this product vs others?:I made pie crust for cherry pies for a relative with celiac. This is the very best pie crust! It is easy to roll out and the taste is superior to regular pie crust IMO. I found it does bake to a lighter color than regular pie crust so it's kinda hard to tell when it's fully baked.

I've been baking with King Arthur's gluten free products for a few years since my family has gone gluten free. Never tried their pie crust mix until now, and to be honest, I was a bit hesitant seeing all the complaints here. I'm so glad I went ahead and ordered a few boxes anyway. My apple, pumpkin, and pecan pies turned out perfect. Gluten free dough is always a bit finicky but you'll have no problems if you know what to expect. Attached are a few pictures. Make sure the butter and water are very very cold. First, just add the small chunks of butter into the dry mix. Then keep squishing the small chunks together with the mixture, so eventually there'll be no dry mix left, it'll all be blended with the butter chunks. Here, I was working with 2 boxes of mix and double amount of butter. It took about 5 minutes to get to this "wet sand" consistency where the mixture looked like boiled chopped cauliflower - if grabbed by your hand, it will stick together, but quickly fall apart, and no dry mix left in the bowl. Then, and only then begin to add in the water, 1 tablespoon at a time, immediately kneading it in. From here, as you will see, the dough will come together in no more than a minute, forming a lovely, smooth dough ball. Chill it - personally I found that it works better to let it sit in the fridge overnight, airtight-wrapped of course, then pull it out to room temp for 10 minutes before working with it. It will make your dough even more soft buttery and flaky. For sure be careful when rolling it, but that's true to any GF dough. I prefer working with one layer of nonstick parchment paper, then dough, then syringe wrap on top. Roll between these two layers to desired size, then while carefully holding it, gently peel off the parchment, turn it into the pan, and remove the syringe wrap. Chill it again in the fridge for 10-15 minutes before filling, and there you have it, a perfect GF pie. Just be patient with it and you'll see it works fine! :)

Tasted pretty good. Made a crust for a quiche. Maybe I should have used a little more water but I ended up pressing in the pie pan because it was very crumbly. . . And it stuck to the metal pan. Never had a pie crust do that.

It's not a secret that pie crust is challenging and gluten free pie crust is even more so. This crust was easy to make, did not stick to the pan, and tasted like shortbread. Everyone raved.I used it for a pecan pie. We are lactose free as well as gluten free, so I used Earth Balance sticks in place of butter. I pre-baked it for about 10 minutes so it wouldn't be soggy. Otherwise I followed the instructions to the letter. Very pleased with the results!

While this crust is gluten free and does not taste terrible, I do have a few areas that I was not impressed in. This dough was extremely difficult to form and the rolling out was dreadful. It falls apart easily and sticks to everything except itself. While the taste was good, it was very dry and crumbly.

King Arthur is superior in the gluten free/dairy free baked goods world! The quality and results are insanely delicious. I used half of the crust for a berry pie and a few days later used the other half for a beef pot pie. My non-gf/df family loved it just the same. It resembles regular crusts, but honestly, its better!