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Williams Sonoma Gluten-Free Pie Crust Mix

Name: Williams Sonoma Gluten-Free Pie Crust Mix
Price: 10.06 USD
Availability: InStock

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Detail
Summary
FLAVOR PROFILE
- Rich, buttery
WHY WE LOVE IT
- Make a delicious gluten-free pastry crust with our premium mix. Crafted using a custom combination of the finest gluten-free flours, this time-saving blend produces a tender, flaky golden crust that's ideal for both sweet and savory pies. Try it with fruit or cream fillings – or as a base for quiches and pot pies.
- A Williams Sonoma exclusive.
NET WEIGHT
- 15.5 oz.
- Makes 2 standard 9" (23cm) diam. bottom crusts, or bottom and top crust.
- Shipped fresh.
Use & Care
RECEIVING INSTRUCTIONS
- Mix ships fresh at ambient temperature.
- Upon receipt, store at room temperature for up to 18 months. See best before date on packaging for shelf life details.
PREPARATION INSTRUCTIONS

Ingredients
- Gluten-free piecrust mix (included)
- 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/4" (6mm) cubes
- 6 Tbs. (90ml) ice water
- 2 egg yolks
- Gluten-free dusting flour
- Pie filling of your choice
- 1 egg, lightly beaten with 1 tsp. water (if baking double-crust pie)
- Sugar for sprinkling
Directions
- Pour piecrust mix in bowl of stand mixer fitted with flat beater and beat on low speed for 30 seconds. Add butter, increase speed to medium-low and beat until texture resembles coarse cornmeal, with butter pieces no larger than small peas, approx. 1 minute. Add water and egg yolks, reduce speed to low and beat just until dough pulls together, approx. 1 minute.
- Transfer dough to work surface, divide into 2 equal balls and flatten each into a disc. Although many recipes call for chilling dough at this point, for best results, roll out dough immediately. Using dusting flour, lightly flour work surface and top of 1 dough disc or rolling pin, then roll out into 11" (28cm) round, approx. 1/8" (3mm) thick.
- 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 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 a fork or your fingers, crimp or flute to form decorative edge. Using a knife, cut 1 or more steam vents in top of dough. Brush top with egg wash and sprinkle with sugar.
- Position rack in lower third of oven and preheat as directed in your recipe. Bake pie as directed, covering edges of crust with aluminum foil if they start to brown too quickly.
Ingredients
- Gluten-free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, salt, ground nutmeg.
- Contains dairy.
- This product is prepared and packaged using machines that may come in contact with dairy, eggs, fish, sesame, soy, tree nuts (coconut), wheat/gluten, mustard.
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