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Apple pie…Blueberry pie…thought you’d ever taste old fashioned pie again? This easy-to-make, dream crust is your ticket back to flaky crusts and delicious pies, just like the old days. Includes our family recipe for a double crust apple pie.
16 oz bag Makes four 8 in. crusts
- Lactose free
- Casein-free
- Kosher
Nutrition Facts
- Serving Size 2 Tbs. dry mix (18g)
- Servings per container 24
- Calories 60
- Calories from fat 0
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 70mg
- Total Carbs 15g
- Dietary Fiber 0g
- Sugars 0g
- Protein 1g
Ingredients: Rice flour, potato starch, cornstarch, crystallized honey, guar gum, salt.
Ingredients needed for preparation:
- 1/2 bag PIE CRUST MIX (1 1/2 cups)
- 1/8 tsp baking powder
- 1 Tbs. sugar (optional)
- 5 Tbs. cold, unsalted butter in sm. pieces (use vegetable shortening for lactose-free)
- 5 tbs butter-flavored vegetable shortening in sm. pieces
- 1 egg beaten
- 2 Tbs. cold water
- 2 tsp cider vinegar
Combine mix, baking powder and sugar. Cut in butter and shortening til pieces are the size of large peas. Combine egg, water and vinegar. Combine with mix. Form into a ball. Chill 1 hour. Divide dough in half and roll into circles between 2 layers of plastic wrap. Transfer each circle to a 8-inch pie pan. If making an unfilled curust, prick bottom and bake at 425 degrees for 12-15 minutes. cool before filling. For all other single or double-cust pies, follow recipe instructions.
Makes 2 8-inch crusts
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