I received some of these Wholly Wholesome Gluten Free frozen pie crusts for review. To do the review, I decided to make a two crust Home Made Peach pie, and a one crust Lemon Meringue Pie. This would give me some idea how the crust would work with each techinque.
First, I have to say that this frozen pie crust tastes good. It does not have any of that “bean-y” aftertaste you sometimes get with gluten free foods. It just tastes like pie crust. Second, if you are going to use them to make a two crust pie, you have to let the crust thaw out completely before you can work with it. I didn’t do that, and because of it, I had a really hard time getting the top crust out of the foil pan it came in. For that reason, it sort of fell apart on me. All in all, though, if you can get the top crust out and placed on the pie, it does taste good. And if you are better at handling the pie crust dough, it should look good, too. The Wholly Wholesome Gluten Free Pie Crust browned up to a golden brown and would have looked so good if I had not messed it up.
The Lemon Meringue Pie came out perfect. I browned the crust first before making the filling, and as you can see, it made for a beautiful presentation of the pie.
I was happy that the crust stayed put together when I cut pieces to serve it. Some of the pie crusts I have tried don’t.
My husband said the crust was too hard, but that could have been because I cooked it too long. It did taste good to me and was easy to use.
Find out more about Wholly Wholesome, and where to purchase them, at their website.
Mmmm! Your lemon meringue pie looks amazing! your meringue is perfect!
I just used a Wholly Wholesome GF pie crust to make a quiche last week. I didn’t prebake it and I used it frozen straight out of the freezer. It turned out perfectly (nice and flakey) and the quiche baked for nearly an hour.
I’d like to know (and sadly don t have time to experiment) if baking ahead a couple of days is a bad idea with these shells. I’ve found GF items really need to be super fresh to taste good, and keep the right texture. I want to bake pies today (Tuesday) to have Wednesday and Thursday. Anyone tried that yet?
I have not tried it. I always bake on the day I am going to serve it. But thanks for asking. Maybe someone will know.
I use these crusts to make my meat pie. What’s works best for me is to put the meat mixture into the bottom crust while it’s still frozen. The top crust, because of the issues you mention in your write up, getting it off the foil pan without breaking and it’s impossible to lay and pinch like a normal or crust, I actually let that all the way, then re-roll the dough and lay it on top like a regular pie crust top. Much better visual result and no impact to the flavour or currency. After doing this I have both refrozen for later baking and baked for immediate consumption. Both ways were terrific! In fact someone in my home accidently are a piece of my gluten-free pie fresh from the oven and didn’t realized it was gluten free, the crust was just a little “snappier”. After many years of celiac, there are honestly very few foods I miss, but meat pie at Christmas was one of them. This product really was a game changer!
My post should say, “I let the top crust thaw all the way”
If the recipe calls for pre baking the pie shell: should you do that with this gluten free one?
yes. Same as a regular crust