Brown Rice Flour, Potato Starch, Tapioca Starch, Sugar, Salt, Xanthan Gum.
Directions Perfect Pie Crust:Entire bag of mix makes four 8 inch pie crusts or equivalent.Entire bag Glutino® Gluten Free Pantry™ Perfect Pie Crust mix.3/4 cup + 2 Tbsp. butter.2 eggs.4 tsp. vinegar.Cut the cold butter into pats, then work the pats into the mix until it's crumbly.Whisk the eggs and vinegar together until very foamy. Mix into the dry ingredients.Stir until the mixture holds together. Adding 1 to 3 additional tablespoons cold water if necessary.Divide dough in half. Shape into balls and refrigerate or freeze one portion for later use.Chill other half for an hour or up to overnight. Allow the dough to rest at room temperature for 15 to 20 minutes before rolling. Roll out into two 8 inch circles on a piece of parchment paper. Invert the crust into the prepared pie pan. If making unfilled crust, prick bottom and bake at 375oF for 25 minutes.Cool before filling.For all other single or double crust pies, follow recipe instructions.*You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.
Always refer to the actual package for the most accurate information