Best Gluten Free Pie Crust: West~bourne Pie Crust Mix Review 2022

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The holiday season is a double-edged sword: While there is a lot of excitement and anticipation in the knowledge that I have days to bake delicious sweet treats, there is also a sense of mourning, because unlike the rampant holiday seasons of my childhood, I have had to forgo making (and eating) some of my favorite dessert recipes because of my gluten intolerance for years. In fact, it’s not just an intolerance that I’m dealing with: I’m a diagnosed celiac. Recently, however, I’ve found some really sensational gluten-free options for some of my favorite meals and snacks (like this pasta that my gluten-eating family won or these cookies that I’ll eat an entire box at once), but as the holidays roll around, can’t you blame me for wanting the desserts my younger self enjoys so freely.

So I breathed a sign of relief when I discovered West~bourne’s House Pie Crust Mix. Now, I’m a bit of a gluten-free flour mixologist (I know, it’s a cool self-proclaimed title), but pie dough always results in one of the more fickle results when translating gluten-free to gluten-free. So find a ready mix that tastes even better than what I would make myself and has excellent crumbs and texture is a total boon especially when there are so many other holiday prep to take care of.

If you’re unfamiliar with west~bourne, there are a few things you should know about them before I continue my crush on their amazing pie crust mix. The California-inspired brand is founded on principles of zero-waste and sustainability. They offset the carbon footprint of every purchase by investing in a redwood preservation project and make sure every part of their packaging (even down to the ink, which is made from soy!) is made as sustainably as possible. Oh, and inspirational mission aside, they bring the goods — in addition to my beloved pie dough, they’ve got a whole site full of snacks, pantry staples, and gifts anyone would turn down (like their collab berry butter with Oishii, or muffin mix that will make my mornings go away). fill with joy).

Okay, now that we have some context, back to the cakes! The crust mix is ​​composed with a clever blend of buckwheat, oat and cassava flour. Buckwheat flour is high in fiber and can be dense when used on its own, but when added in combination with lighter flours, such as cassava (the flour from which tapioca starch is derived), it gives body, crumb and a nutty flavor. flavor that is versatile in both savory and sweet baking. Oatmeal provides a mild, sweet flavor that pairs beautifully with the buttery flakes of a pie crust. As for the cassava, it’s stretchy, texture-wise unmatched in the GF flour scene, and overall a great tool in textured, wheat-free baked goods. My rating for their flour mixture: 10/10.

When making the dough, all you need to do is add a little oil (or melted butter, which I chose) and water, mix a bit, and voila! It keeps in the fridge or freezer, can be used just like any traditional pie dough and is absolutely delicious. Unlike other GF doughs I’ve tried rolling out, this dough cracked minimally and held together quite well. It even held up, without tears, when I used it to mold these little hand pies.

With one bag I managed to make a 9 inch savory pie (filled with a curry-inspired filling of feta, potatoes, beet tops and herbs) and make half a dozen apple pies. Can’t wait to use the mix to free up galettes, hand tarts, quiche – who knows, I might even make mini pigs in a blanket with the stuff for my next tailgate. The crust turns buttery, with a crumb worthy of a Paul Hollywood handshake (for all the GBBS fans out there).

Most importantly, though, I know I’ll be relying on the easy-to-make and heavenly-eat mix for the holidays ahead. I haven’t eaten pie after my Turkey Day or Christmas meal in over a decade, and I can’t wait to delve into tried-and-true family recipes that both my family members will enjoy. and I can enjoy together.

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