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Customer Reviews and Ratings
Overall Product Rating:
March 10, 2012
BRUCE SACRAMENTO, CA
"Better than traditional wheat crusts! Flaky, light, tender, buttery. Bottom crust stays flaky, doesn't get soggy. First pie I've had in two years (apple) and it was perfect. I precooked the apple filling and spooned it into the crust. This box makes enough dough for a large deep dish pie with enough left over for a lattice top. "Perfect pie crust mix" is absolutely correct..."
November 21, 2011
SUZI ROCHESTER NEW YORK
"Love this pie crust so much !! Your products are all so amazing Love them all. Thank You so much for such wonderful mixes !!!!"
October 9, 2011
REGINA ROSSI
"This pie crust was so good it convinced me how important it is to rate gluten free products. I ordered it based on the rating and I can honestly say that it was superb. Very light and crispy; a perfect alternative for baking pies. I'm hooked."
July 17, 2011
SUSANNE, CODY, WY
"This mix makes an amazingly good pie crust. I made a cherry pie and served it to my non-GF family members. They loved it and went back for seconds!"
June 5, 2011
CHRISTY, EPHRATA, WA
"I have had Celiacs for 14 months and was so discouraged when it came to trying to bake gluten free. I made this pie crust last week and it is awesome!! Finally something that tastes wonderful and still is gluten free. I agree that trying to get 4 crusts was difficult 3 would be better but my pie plates are larger. I encourage trying this product it is so yummy!"
December 9, 2010
DENNIS, KETCHIKAN, AK
"Excellent!"
November 28, 2010
KIT IN ST. LOUIS
"I've been using this mix for years and people always ask me "Can you eat this?" I've found that if I let the dough stay drier the crust is more flaky, but it separates a little while rolling it out. It's so super-flaky that way it works better with cream pies than, say, savory pies which might be a bit drier. Out of the same box I made 2 pumpkin pies (cooked them first for 15 minutes at 350 with a pound of beans (over parchment paper) as a pie weight. Best ever!! That way I don't have to overcook the pumpkin to get a nice golden brown crust and it's creamy and scrumptious. This crust has a superior flavor and a delicious texture to most gluten-free homemade crusts and all ready-made crusts, including those uncooked rounds. Ready made gluten free crusts do not compare. I use a slightly smaller portion for the top of the pie for 2 crust pies, and still have plenty of crust for the bottom even with my deep-dish glass pans. There isn't enough left for a pretty fluting, but without gluten, that's for the best as it gets a bit tough around the edges if thick enough to hold a shape. I've never missed it since the entire crust is flaky and brown (and delicious). Good to note that the bottom can be stretched a bit as it will not shrink back like a gluten crust will."
November 27, 2010
JULIE, MINERVA,OHIO
"This crust is some of the best crust I have eaten gluten free or not!!!! This Thanksgiving all the pies I baked had gluten free crusts and everyone raved about them. The dough is a little hard to work with but the out come is fabulous!!!!"
July 25, 2010
LINDA, MYERSTOWN, PA
"This pie crust is excellent. I made strawberry cream pies with it and my co-workers kept asking me how I make my crust because they thought they were delicious. They didn't even know they were gluten free. Someone at the grocery store recommended it to me, and I am so glad they did. I find that you can better get three large crusts, instead of the four they say on the package. Perhaps they used smaller pie tins. It is a little tricky to work with when rollilng out, but so worth it."
July 27, 2010
MARILYN
"WOW, I purchased a package of perfect pie mix and have two, yes, two, wonderful pies cooling right now on my kitchen counter. The first time in years. Blueberry and apple, both from fresh friut I picked myself. I would serve it anyone without a moments hesitation. And that is not something I can say about a lot of GF food. Last week was the first time I saw your pie crust mix, but I surely do hope to see lots more of it. Products like this make being a person with Celiac Disease much easier, and wayyyyy more plesant. Thanks, Marilyn Wells "
May 8, 2010
SAM PGH PA
"THIS IS AN EXCELLENT PIE CRUST, YOU WOULDNT KNOW IT IS GLUTEN FREE, IT TASTES LIKE MY MOTHERS HOME-MADE CRUST, THE ONLY REASON I DIDNT RATE 5 STARS IS IT IS A LITTLE DIFFICULT TO WORK WITH."
February 5, 2012
ROYANNE, BOKEELIA
"what AM I doing wrong? The recipe calls for shortening and cold butter. In my pre-Celiac days, I used shortening OR butter! The recipe calls for both. After this goes into the refrigerator for an hour, it remains very soft, and can't be formed into a pie crust consistence. BUT IT TASTES GOOD! I can handle it as a pat-in-the-pan crust, but I cannot imagine how I could use this as a top crust. HELP! I am new to this, but with a daughter and granddaughter with Celiac, I need to perfect this ... pronto!"
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