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.

Ingredients

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.

Williams Sonoma Gluten-Free Pie Crust Mix