Williams Sonoma Gluten-Free Piecrust Mix
The ultimate gluten-free pastry crusts start with our premium mix, custom-blended using Chef Thomas Keller’s signature Cup4Cup flour. This gluten-free flour was carefully developed as an exact replacement for all-purpose flour, so you enjoy a perfectly tender, golden crust. Our all-natural mix is easy to prepare; just blend with butter and water. To help you roll out the dough, we’ve also included two packets of gluten-free flour for dusting your work surface. Your homemade pastry is perfect for both sweet and savory pies and tarts – or try it for quiche. Any way you bake it, you’ll have a rich, buttery crust that’s so light and flaky, you won’t believe it’s gluten-free.
- 1lb. 3.5 oz. (makes enough dough for one double-crust or two single-crust pies).
- Produced in a certified gluten-free facility.
- Made in USA.
- Piecrust mix: gluten-free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, salt, nutmeg. Dusting flour: gluten-free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum).
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This recipe makes enough dough for one double-crust pie or two single-crust pies. If you are making one single-crust pie, cut the recipe in half. Some pie recipes call for fully or partially baking the crust before filling it, usually when using fillings that need limited or no further cooking or juicy fillings that could make an uncooked bottom crust soggy. Follow the instructions in your recipe.
- 2 packets Williams-Sonoma Gluten-Free Piecrust Mix (included in 13.2-oz. box)
- 16 tbs. (2 sticks/250 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
- 6 tbs. (90ml) ice water
- 2 egg yolks
- 2 packages dusting flour (included)
- pie filling of your choice
- 1 egg, lightly beaten with 1 tsp. Water (if baking a double-crust pie)
- Sugar for sprinkling
Put the piecrust mix in the bowl of a stand mixer fitted with the flat beater and beat on low speed for 30 seconds. Add the butter, increase the speed to medium-low and beat until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas, about 1 minute. Add the water and egg yolks, reduce the speed to low and beat just until the dough pulls together, about 1 minute.
Transfer the dough to a work surface, divide into 2 equal balls and flatten each into a disk. Although many recipes call for chilling the dough at this point, for best results, roll out the dough immediately. Using the dusting flour, lightly flour the work surface and the top of 1 dough disk or the rolling pin, then roll out into an 11 inch (28 cm) round about 1⁄8 inch (3 mm) thick.
Transfer the dough to a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges, leaving a 1⁄2-inch (12-mm) overhang. Transfer the pie filling to the shell.
If making a double-crust pie, roll out the remaining dough disk as instructed above. Moisten the edges of the bottom crust with water and place the second dough round on top of the filled pie. Press the edges together to seal. Tuck the top crust under the edge of the bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form a decorative edge. Using a knife, cut 1 or more steam vents in the top of the dough. Brush the top with egg wash and sprinkle with sugar.
Position a rack in the lower third of an oven and preheat as directed in your pie recipe.
Bake the pie as directed in your recipe, covering the edges of the crust with aluminum foil if they start to brown too quickly. Makes 1 double-crust pie or 2 single-crust pies.
Note: The piecrust is also excellent as a crust for quiches and tartlets and as a topping for pot pies.
Williams-sonoma Test Kitchen