Gluten free Pie Crust Mix from Cup4Cup
The ultimate gluten-free pie starts with Thomas Keller’s Cup4Cup™ premium gluten-free Pie Crust Mix developed by chefs for every kitchen. In addition to being gluten-free, this pie crust mix is dairy-free and delivers the same taste, texture and performance you expect from a mix using traditional flour. The Cup4Cup Pie Crust Mix makes it easy to prepare sweet or savory pies, tarts and quiche - just blend with butter, water and egg yolk. Any way you bake it, you’ll have a rich crust that’s so light and flaky, you and your family won’t believe it’s gluten-free.
|Delivery Time||1-3 days in Germany, for other countries|
Cornstarch, White Rice Flour, Brown Rice Flour, Sugar, Tapioca Flour, Potato Starch, Salt, Thickener: Xanthan Gum
-#Blend 1 pouch of the Cup4Cup Pie Crust Mix and 1 cup cold butter, cut into 1/2-inch cubes, together, until the mixture resembles coarse outmeal, using a food processor or a pastry cutter. Transfer mixture to a bowl. Add one large egg yolk and 10 tablespoons of ice water. Stir until the mixture looks crumbly. Knead until a dough forms. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from refrigerator 15 minutes before rolling. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting often to prevent sticking. Use Cup4Cup Multipurpose Gluten Free Flour to dust your work surface or roll dough between two pieces of plastic wrap. Transfer dough to a 9-inch pie dish and gently press it in. For single.crust pie: add the filling, trim and flute the edges. Refer to your pie recipe for baking instructions. Refrigerate extra dough for up to 3 days or freeze for up to one month.#
Nutrition Information (per 100 g)
|Food Business||American Heritage GmbH & Co. KG, Martini Park, Gebäude C4, Provinostr. 52, D 86153 Augsburg|
|Short Shelf Life||Apr 25, 2021|