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Made w/o artificial flavors, colors, preservatives – may contain colors from natural sources. Made w/o artificial flavors, colors, preservatives – may contain colors from natural sources. Gluten Free Gluten Free

King Arthur Flour Pie Crust Mix, Gluten Free

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Certified Gluten-Free: This mix is certified Gluten-Free. Learn more at: Produced in a GFCO-certified gluten-free facility. Fortified with: iron, calcium, vitamin B. Non GMO Project verified. Baking with joy since 1790. Easy to prepare. Bakes 2 crusts. Easy to roll out. No artificial preservatives. Compliments of The King Arthur Flour Kitchen. No Compromises: Our mixes are carefully crafted in our test kitchen through meticulous taste - testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! Baker’s hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253). 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 Flour Gluten-Free baking products. Printed on 100% recycled (35% post-consumer) content. Please recycle.


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)].


Do Not Eat Raw Mix, Dough, Or Batter.


Our Recipe for Gluten-Free Pie Crust: You'll need: 2 sticks (16 tablespoons) cold butter, 4-6 tablespoons cold water. Bakes two 9 inches pie crusts. To Make Non-Dairy: Replace butter with vegan butter sticks or margarine. 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. Flaky, tender pie crusts for everyone! Our mix is made from the finest ingredients and carefully blended for easier rolling and excellent results. Bakers tip: Crust should be baked until golden brown, and may take 5-10 minutes longer than a wheat crust to bake fully.