Additional Ingredients Needed: Shortening (Crisco, Spectrum Shortening 'mama's recommended' or Coconut Oil), Butter or dairy free margarine, egg white, water
INGREDIENTS: White Rice Flour, Tapioca Flour, Potato Starch, Organic Evaporated Cane Sugar, Coconut Flour, Sweet Rice Flour, Sea Salt, Xanthan Gum
Allergens: Contains Coconut (Also processed in a facility that processes almonds)
Non-GMO: We use GMO free ingredients
EGG and Dairy: This product can be made egg free by eliminating the egg white and replaceing with 1 Tbsp. flax seed added to 1/4 cup water and simmered on stove until it becomes thick. Or add 1-2 Tbsp. honey to act as the binder.
Make this pie crust dairy free by using a dairy free margarine, like Spectrum buttery sticks, coconut oil, or use all shortening. Mama recommends Spectrum shortening as it is soy free and non-hydrogenated.
Shannon (Submitted on 8th Jun 2014)
Oh my, I love this crust. It was so easy to use and besides the fact that I had a couple thin spots that burnt it was awesome . I made a Strawberry pie with it. I am not a pastry cook. I don't usually make pies and stuff with dough so the fact that this turned out so great is nothing less the. A miracle.
PieSnob (Submitted on 5th Mar 2014)
I am kind of a pie snob... and I thought I'd be deprived when I was told by my doctor to go gluten free. Discovering this pie crust mix was a genuine treat! It's fantastic!
Trish Wallace (Submitted on 9th Dec 2013)
This pie crust mix is very easy to use, and makes a beautiful, flaky, tasty crust every time. If you are used to making regular pie crust, rolling out the dough between sheets of waxed paper may be a little different, but it is a necessary step because the dough is a little more crumbly. I made it dairy free using softened Earth Balance Vegan Buttery Sticks, and used 2 tablespoons of honey in place of the egg white to make it egg free. Everyone who tried it gave rave reviews! The crust is just as good with savory meat pies as it is with fruit pies. This is my new "Go To" pie crust from now on. Very highly recommended!
Sandra R (Submitted on 30th Oct 2013)
I am one who always makes my own crusts.......store bought has never compaired to home made. After cutting way back on wheat, I wanted a pie crust tt I would love and so would everyone else. I have used Mamas for a couple years now.....no one can tell the difference. The one difference that I can tell is that it is so much better. The flavor beats any home made I have had! The dough has a great flavor raw too. I will never use another gluten free pie mix. I am hooked. And, I will never make home made crusts the way I use to ever again. Why should I? Everyone loves this crust and they don't even know it is gluten free. Note: for those who haven't worked with gluten free pie dough before, just have patience and don't get in a hurry and it will become a breeze to make. I have found that it is better to have closer to the 8 tbls of water than under. Much easier to work with. Once you taste the flavor, you will want to mak it over and over.....so you will become a pro.....it is well worth learning how to handle this dough. The cool thing is that if it tears on you, it pieces together sooooooo easy....not anything like wheat crust that you have to rewet and hope it pieces together. I am so happy to be able to write this review. It is the first I have ever written. I feel so blessed to have found this product. I wish all cooks would try it whether they did or did not eat wheat. They would never go back to wheat or any other pie crust mix. God bless and continue the great work!
Susan Berge (Submitted on 25th Apr 2013)
Was very pleased with this mix. My husband found it hard to believe was gluten-free. He's getting use to gluten-free as I have allergys and need to avoid corn also.