Gluten-Free Pastry Dough
Our pies are a little delicate for sending in the mail; however, we can send you our pastry dough! Each piece is 500g, and enough to make a double crusted pie or at least 8 tarts.
The cream cheese pastry bakes up crisper and is a bit more difficult to work with - we use this pastry for our galettes and quiche.
The pie dough is a bit easier to roll and bakes up softer and fluffier than the other pastry.
cream cheese pastry (vegetarian) - cream cheese, butter, potato starch, whipping cream, organic brown rice flour, organic ground millet, tapioca starch, guar gum, sea salt
pie dough - potato starch, butter, cream cheese, cream, lard, organic brown rice flour, organic ground millet, tapioca flour, guar gum, sea salt
Does not contain: gluten, egg, soy, corn, nuts
To prepare dough, break apart into pieces and then work together gently again until pliable. Do not heat it - should be a bit cooler than room temperature.
Typically bake your pie at 425F for 10 min, then reduce temperature to 350F for 30-40 minutes, depending on filling.
Keep dough in the fridge no longer than one week. Freezes well wrapped up to 3 months.
Makes one double crusted 9" pie.