Gluten Free Mama Mama's Pie Crust, Gluten Free

This flaky pie crust is a breeze to roll out and tastes like the real thing! It makes one double crust or two single pie crusts. Customers say it's their favorite and the only one that is flaky and with good texture.

• Non-GMO
• Wheat Free
• Gluten Free
• Dairy Free

Made in a facility that also produces with tree nuts. Facility has an allergy control plan in place and the possibility of contact with allergenic ingredients is controlled.

Serving Size 1/4 cup dry mix (64g)
Calories 230
Total Fat 1g 1%
---Saturated Fat 0.5g 3%
---Trans Fat 0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrate 52g 17%
---Dietary Fiber 3g 13%
---Total Sugars 6g
------Includes 0g Added Sugars 0%
Protein 3g 6%
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 1.8mg 10%
Potassium 110mg 3%

Ingredients

rice flour, tapioca flour, potato starch, organic evaporated cane juice, coconut flour, sea salt, xanthan gum Contains: coconut

Directions

Mama’s Pie Crust – You will need:

1 bag Mamas pie crust mix, ¾ cup butter or dairy free margarine, partially melted, 1/3 cup shortening, 1 egg white*, 6-8 Tbsp. cold water

1. Makes 1 double pie crust or 2 single crusts
2. Add mix, butter, shortening, egg white and 4 Tbsp of the water to a large bowl. Cut ingredients in with pastry cutter or fork until dough is mealy. Add remaining water as needed to form smooth dough. Dough will be somewhat moist and easily roll able.
3. Divide dough in half. Spray two pieces of wax paper with cooking spray. Roll dough between wax paper to 1/8-1/4 inch thickness and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto a 9 inch pie plate. Gently peel of remaining wax paper. Trim pastry around the rim of pie plate. Make small repairs as necessary. Fill pastry with desired filling.
4. Roll out remaining dough. Carefully flip over on top of filling. Trim pastry, leaving 1/2 inch overhand. Carefully fold overhang under the flute edge or seal with a fork. Baste top with egg white mixed with 1 Tbsp. of water. Sprinkle lightly with sugar. Cut 5 slits in top of crust. Bake pie as directed in individual recipe.

Note: Be sure to cover edges of pie after 20 minutes to prevent over-browning.