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Williams Sonoma Gluten-Free Piecrust Mix

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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

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  • Rated 5 out of 5 by from Hands down, the BEST GF pie crust mix!! I have purchased WS GF pie crust mix many times over the past 5 years. I made the mistake of trying another well known brand this Thanksgiving. Huge mistake. it wasn’t as tasty or as easy to prepare as the WS mix. Picking up 2 boxes for Christmas baking!
    Date published: 2018-11-22
    Rated 5 out of 5 by from Great Gluten Free Product We order several boxes of Williams Sonoma Gluten-Free Piecrust Mix e very couple of months. The mixes are pricey, but this is the best tasting gluten free piecrust mix that we have found.
    Date published: 2017-01-07
    Rated 5 out of 5 by from gluten free pie crust I have tried, and I mean tried, many gluten free pie crusts and have never found one close to this mix! I made my mother's homemade apple turnovers and not one of my children, including my grandchildren, could tell the difference from regular flour! I will continue to buy this. My son has celiac and could not have these turnovers in years. Thank you William-Sonoma for a great product!!!
    Date published: 2016-11-07
    Rated 5 out of 5 by from Great Pie Crust Even for Everybody I only have one GF person in my extended family, but I will use this pie crust mix for ANY pie I make in the future. The texture is amazing, and if you have leftovers to eat the next day, the pie crust texture is the same. I do not have a stand mixer, and my hand mixer did not work well with it, so I simply used an old fashioned hand tool, which was very easy to work with.
    Date published: 2015-12-26
    Rated 5 out of 5 by from Like silk - wonderful product i followed the recipe except i used my Cuisinart and it worked perfectly. Use "pulse" for everything and it's amazing how perfectly it balls up. no worries of over-mixing. it rolls out like a pro. wonderful.
    Date published: 2015-11-29
    Rated 5 out of 5 by from Very tender and cookie-like, great flavor! It's gluten-free, so you mix it in a stand mixer and have no worries about overworking it and making it tough. Easy and good flavor! Love the touch of nutmeg in it!
    Date published: 2015-11-19
    Rated 5 out of 5 by from Can't believe it's gluten free! After trying countless recipes, and wasting time and money, I am thrilled to have found a delicious, flaky, easy to work with pie crust. It is a bit expensive, but well worth it. The pie crust mix was simple to make and it rolled out with ease. My family had no idea that it was gluten free! It looked and tasted so much like my own, homemade regular pie crust. I am ordering more to have on hand for the holidays. I can finally eat my own pies!
    Date published: 2015-11-01
    Rated 5 out of 5 by from Best Pie Crust Mix Ever This mix is easy to use, has a great taste and no one could tell the difference. Normally, I make pie crusts from scratch, cutting in the butter by hand, etc., to get the right texture and taste. This mix is great-saved me a lot of time!
    Date published: 2013-12-31
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  • Is it possible to substitute coconut oil or Crisco for the butter if I need a dairy free crust?

    Asked by: glcand
    Hi glcand, I’m afraid we don’t know have a definitive answer to this. Most piecrusts you can substitute vegetable shortening for butter, no problem, but gluten-free baking is so finicky that we cannot confirm that this would work with Crisco. Should you want to try it, we’d recommend the following: • Possibly use a dairy-free butter substitute like Earth Balance sticks instead of Crisco? This is a guess. • Whatever type of fat is used, it will probably work best if it is cold, like the cold butter you would use in a typical pie crust.
    Answered by: Williams Sonoma
    Date published: 2019-12-09

    What is the shelf life of the gluten free pie crust mix and of the cup 4 cup gluten free flour

    Asked by: Mimarcel
    Hi Mimarcel, The gluten-free pie crust mix has a shelf life of up to 18 months from production. There is a "Best Before" date on the package. Cup4Cup flours and mixes have a shelf life of 18 months from production. There is a Best by Date" on the package.
    Answered by: Williams Sonoma
    Date published: 2019-02-26
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