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King Arthur Flour Gluten Free Pie Crust Mix - 14 Oz

King Arthur Flour Gluten Free Pie Crust Mix - 14 Oz

Pie Crust Mix, Gluten Free

Fortified with: iron; calcium; vitamin B. Certified gluten-free. Certified Gluten-Free by GFCO. Learn more: gfco.org. Non-dairy (to make non-dairy: replace butter with vegan butter sticks or margarine). Non GMO Project verified. nongmoproject.org. KingArthurBaking.com/gmo. Flaky, tender pie crusts for everyone! Our mix is made from the finest ingredients and carefully blended for easier rolling and excellent results. Quality is our number 1 Priority: It's important that our products not only taste great, but that they're safe for you and your family. That's why all of our mixes are carefully crafted (and meticulously taste-tested!) in our test kitchen and always third-party certified by the Gluten-Free Certification Organization (GFCO). The result? Delicious gluten-free baked goods for everyone to enjoy! KingArthurBaking.com. Bakers hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253); KingArthurBaking.com/bakers-hotline. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee-owned. Committed to quality. Try all King Arthur Gluten-Free baking products. KingArthurBaking.com/glutenfree.
Nutrition Facts
Serving size 0.0625 package mix
Servings Per Container 16
Amount Per Serving (+)
Calories 80 180
Calories from Fat 0 0
% Daily Value*
Total Fat 0g 0% 15%
Saturated Fat 0g 0% 35%
Trans Fat 0g
Cholesterol 0mg 0% 10%
Sodium 210mg 9% 9%
Potassium 20mg 0% 0%
Total Carbohydrate 19g 7% 7%
Dietary Fiber 0g 0% 0%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 4% 4%
Iron 8% 8%
(-) Information is currently not available for this nutrient.
(+)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Rice Flour, Potato Starch, Cane Sugar, Salt, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)].
Product Attributes
Kosher
Gluten Free
Warning Contains: Produced on equipment that also processes eggs, milk, soy, and coconut. Do not eat raw mix, dough, or batter.
Directions Our Recipe for Gluten-Free Pie Crust: You'll Need: 2 sticks (16 tablespoons) cold butter (to make non-dairy: replace butter with vegan butter sticks or margarine), 4-6 tablespoons cold water. Bakes two 9 inches pie crusts. 1. Place mix in a bowl. Cut butter into small (about 1/2 inches) cubes. Work in half the cold butter until mixture is evenly crumbly. Add remaining butter, until pea-size pieces remain. Mixture will be in uneven crumbs. 2. Sprinkle water over mixture gradually, tossing with a fork. Add enough water for mixture to form a cohesive dough that holds together when squeezed. If dough is too dry, it will tear as you roll it out; if it's too wet, it will be tough and sticky. 3. Divide dough into two pieces, one slightly larger than the other; shape into disks, and wrap well. Refrigerate for 15 minutes before rolling. 4. Use larger piece of dough for bottom crust, and smaller piece for top crust. Dust work surface and top of dough with gluten-free flour or cornstarch before rolling. (if you don't have gluten-free flour or cornstarch, roll dough between pieces of plastic wrap or parchment paper). 5. Bake according to recipe directions. Baker's Tip: Crust should be baked until golden brown, and may take 5 to 10 minutes longer than a wheat crust to bake fully.

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