Pie Gift Crate

Summary

Baking beautiful homemade desserts is as easy as pie with our signature set. Designed to help you create perfect pies, it includes everything from a classic French baking dish and essential pastry blender to a foolproof crust mix and two durable kitchen towels. The assortment arrives in our reusable wooden crate, ready for gift-giving.

• A Williams Sonoma exclusive.

Crate includes (see More Info tab for details):

• Emile Henry French Ceramic Potter Pie Dish
• Williams Sonoma Olivewood Pastry Blender
• 2 Williams Sonoma Classic Logo Towels
• Williams Sonoma Classic Pie Crust Mix
• Reusable Wooden Crate

Dimensions & More Info

• Emile Henry French Ceramic Potter Pie Dish: Expertly crafted in France, this oven-to-table pie dish combines iconic heritage with modern functionality. The porous Burgundian clay absorbs, distributes and retains heat evenly, so sweet and savory pies bake and brown to perfection. (10 1/2" diam., 2 1/4" high; 1.5-qt. cap.)
• Williams Sonoma Olivewood Pastry Blender: Crafted of durable stainless steel with five sharp blades, this pastry blender helps incorporate butter and lard into dry ingredients without overworking or over-warming the dough – the key to creating a tender, flaky texture. It has a sustainably sourced Mediterranean olivewood handle for a comfortable grip and steady leverage. (overall: 5 1/2" wide, 5 3/4" high; handle: 1" diam.)
• Williams Sonoma Classic Logo Towels: Ideal for everything from cleaning up spills to drying bakeware, our signature towels are woven of soft, absorbent Turkish cotton. OEKO-TEX® STANDARD 100: tested against 1000+ harmful substances. 14.HUS.42449 Hohenstein. Learn more about our environmental commitment. (set of 2; 30" x 20")
• Williams Sonoma Classic Pie Crust Mix: An easy way to make perfect crusts for pies, quiches and tarts, our mix is a custom blend of pastry flour, sugar and a hint of salt. Just add a few fresh ingredients to create a flaky, golden-brown crust that pairs well with sweet or savory fillings. (12 oz./340g; makes two 9" bottom crusts or 9" double crust)
• Reusable Wooden Crate: Crafted of durable balsa wood, this reusable crate features a sliding top and our logo on the side. (13 1/2" x 11 1/2" x 5" high; 1 lb. 10 oz.)

Use & Care

Emile Henry French Ceramic Potter Pie Dish

Use

• Oven and broiler safe to 500°F.
• Microwavable.
• Freezer safe.

Care

• Dishwasher safe.
• Avoid using abrasive cleaning products and scouring pads.

Williams Sonoma Olivewood Pastry Blender

Care

• Hand-wash.
• Dry thoroughly.

Williams Sonoma Classic Logo Towels

Care

• Machine-wash warm.
• Use non-chlorine bleach as needed.
• Tumble-dry.
• Warm iron as needed.

Williams Sonoma Classic Pie Crust Mix

Receiving Instructions

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.

Preparation Instructions

Ingredients

• Double Crust (for single crust, cut recipe in half)
• Pie crust mix (included)
• 16 Tbs. (2 sticks/250g) unsalted butter, cold, cut into 1/4" (6mm) pieces
• 4–6 Tbs. (60–90ml) ice water
• Pie filling of your choice
• 1 egg, lightly beaten with 1 tsp. water (if baking double crust)

Directions

• Pour pie crust mix in food processor and pulse briefly. Add butter and pulse until bean-size pieces form, approx. 10 pulses. Add 4 Tbs. (60ml) ice water and pulse until pea-size pieces form, adding more water, 1 tsp. at a time as needed, to form crumbly dough.
  Divide dough in half and shape into 2 discs. Cover each one with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• On lightly floured surface, roll out dough disc to 11" (28cm) diam. Transfer dough to 9" (23cm) diam. pie dish and gently press into dish. Trim edges, leaving 1/2" (12mm) overhang. Transfer pie filling to shell.
  If making a double-crust pie, roll out remaining dough disc as instructed above. Moisten edges of bottom crust with water and place second dough round on top of filled pie. Press edges together to seal. Tuck top crust under edge of bottom crust and press down to seal. Using fork or fingers, crimp or flute to form decorative edge. Using knife, cut 1 or more steam vents in top of dough. Brush top with egg wash.
• Position rack in lower third of oven and preheat as directed in recipe. Bake pie as directed, covering edges of crust with aluminum foil if they start to brown too quickly.