Bobs Red Mill Mix Gf Pie Crust - 16 Oz
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Nutrition Facts

Serving Size: 0.0625package
Servings Per Container: 16
Calories Amount Per Serving
100
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 90mg 4%
Potassium Amount Per serving 0mg 0%
Total Carbohydrate Amount Per serving 24g 8%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 2g
Protein Amount Per serving 1g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
Rice Flour, Potato Starch, Tapioca Flour, Sugar, Rice Bran, Sea Salt, Xanthan Gum.
Pie Crust, Gluten Free

Making a delicious gluten free pie has never been easier! Simply add butter and water to make a flaky crust perfect for any fruit pie, cream pie, pot pie, tart, or quiche. Makes two 9-inch pie crusts. All natural product. Wheat free. Dairy free. An employee-owned company. Scrumptious. Easy to prepare. You can see our quality. Easy as pie! Mix it. Chill it. Roll it. Fill it. Bake it. Hi Friends, I am so excited to share our gluten free pie crust mix with you! It is easy as pie to make and works wonderfully with any pie recipe. We make this mix in our gluten free facility and test each batch in our gluten free lab, so you know you're getting a product that is safe and pure. Happy baking! - Bob Moore. Visit our amazing pie page at www.bobsredmill.com/pie for wonderful recipes, instructional videos, fun ideas and easy tips on making perfect pies! Tested and confirmed gluten free in our quality control laboratory. Product of USA.

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Product Attributes
Gluten Free
Warning Contains: Manufactured in a facility that also uses tree nuts and soy.
Directions Cooking Instructions: Pour 1 bag gluten free pie crust mix into a food processor (or bowl). Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. If you don't have butter and shortening, use 20 tbsp of either. Pulse 10 times, 1 second per pulse (if you don't have a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand). Pour mixture into a bowl. Sprinkle with 6 tbsp ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert and press dough into a 9-inch pie pan. Remove plastic wrap. For Single Crust Pies: Add filling to pie shell. Trim and flute edges. For Double Crust Pies: Add filling to pie shell. Roll second crust as instru
About the Producer Bobs Red Mill Natural Foods
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