Williams Sonoma Gluten-Free Pie Crust Mix

• Rice flour, non-GMO cornstarch, tapioca starch, nonfat dry milk, potato starch, powdered sugar, TICorganic® Caragum® 200 (organic locust bean gum, organic guar gum), sea salt.
• Contains dairy.
• This product is prepared and packaged using machines that may come in contact with dairy, wheat/gluten, soy, sesame, tree nuts (coconut, cashews, pecans, almonds, walnuts).

RECEVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.
• Note: unbaked piecrusts can be refrigerated for approx. 3 days. Alternatively, wrap well and store in freezer for up to 3 months.

THAWING INSTRUCTIONS

• If piecrust is frozen, thaw in refrigerator overnight. Let come to cool room temperature, approx. 20–30 minutes, before rolling out and using.

PREPARATION INSTRUCTIONS

Double-Crust Pie (for single crust, cut recipe in half)

Ingredients

• Gluten-free piecrust mix (included)
• 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/4" (6mm) cubes, very cold or frozen (or shortening, lard, coconut oil or any combination of solid fat)
• 1 large egg, beaten and cold
• 1 Tbs. white vinegar
• 1/2–3/4 cup cold water

Directions

• In large bowl, add piecrust mix and cubed butter. Using your fingers or pastry blender, blend until mixture resembles large peas.
• Whisk together vinegar and egg in bowl and stir using wooden spoon. Slowly add water, a few Tbs. at a time. You may not need the full amount. When mixture comes together in bowl, stop mixing. Note: gluten-free piecrusts do better when they are slightly wetter (because flour will soak up some liquid).
• Divide dough between two sheets of plastic wrap, flattening each into round disk. Chill in refrigerator for approx. 20–30 minutes.
• Work on one crust at a time. Keep second crust refrigerated until you are ready to roll it out.
• Roll dough on floured surface into approx. 9" diam. round, moving constantly to avoid sticking. If dough sticks, lightly sprinkle it with more flour. Roll dough onto rolling pin and carefully transfer it onto pie plate.
• Press piecrust into pie plate. Trim edges of dough and crimp edges. If desired, add precut 9" round pan parchment paper into bottom of pie pan.
• Roll out bottom crust and pour filling of choice on bottom crust. Roll top crust out and place on top of filling. Crimp as desired to seal. Vent and bake according to recipe.

To blind bake:

• Prick bottom and sides of dough all over with fork. Place crust in refrigerator and chill for at least 30 minutes.
• Preheat oven to 425°F. Remove piecrust from refrigerator and line it with heavy-duty foil (preferred method) or parchment paper. Fill it with pie weights, beans, rice any combination of those or granulated sugar (sugar will get slightly toasted and you can use it again for recipes).
• Bake for approx. 12–14 minutes, or until edges are lightly browned. Carefully remove foil and weights. Bake for approx. 5 minutes more, or until bottom and sides are no longer shiny. Cool crust completely before next steps in recipe.

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