Gluten free diets have become increasingly popular in recent years, both for people with celiac disease or gluten sensitivity and those simply looking to avoid gluten for other health reasons. This means the demand for gluten free alternatives to foods containing wheat, barley and rye has skyrocketed. One item that often contains gluten is pie crust, leaving gluten free consumers wondering: do they make gluten free frozen pie crust?
The short answer
Yes, there are several brands that make gluten free frozen pie crusts available on the market today. Most major gluten free brands like Kinnikinnick, Namaste Foods, and Glutino offer their own versions of gluten free frozen pie crusts. They are typically made with a blend of gluten free flours like rice flour, tapioca flour, potato starch, and xanthan gum. These gluten free crusts can be purchased online, at well-stocked grocery stores, and at specialty health food stores.
Gluten free pie crust options
Here is an overview of some of the most popular brands offering gluten free frozen pie crusts:
- Kinnikinnick Foods – Kinnikinnick is one of the leading gluten free brands in North America. They offer two gluten free pie crust options: an original Pie Crust and a Chocolate Cookie Pie Crust.
- Namaste Foods – Namaste has a Gluten Free Perfect Pie Crust Mix that can be used to make gluten free pie crust from scratch. They also sell pre-made Namaste Gluten Free Pie Crusts in two flavors: original and chocolate.
- Glutino – Glutino makes both a Gluten Free Pie Crust and a Gluten Free Graham Cracker Pie Crust.
- Pillsbury – Pillsbury offers a Gluten Free Pie Crust that is sold alongside their other gluten free items.
- Whole Foods Market – The Whole Foods gluten free store brand, 365, sells a Gluten Free Pie Crust.
- Trader Joe’s – Trader Joe’s has their own Gluten Free Pie Crust made with rice flour and tapioca starch.
- Wholly Wholesome – Wholly Wholesome makes gluten free vegan pie shells in original, chocolate, and graham cracker flavors.
There are also some regional or smaller brands like Against the Grain, Cherrybrook Kitchen, and Feel Good Foods that offer gluten free pie crusts. With so many options now available, finding a store-bought gluten free pie crust for your next pie should be easy.
What ingredients are used?
Gluten free pie crusts are typically made with a combination of the following gluten free flours and starches:
- Rice flour – Rice flour provides structure.
- Tapioca flour/starch – Tapioca gives crusts flakiness.
- Potato starch – Potato starch helps mimic the texture of wheat flour.
- Arrowroot – Arrowroot also adds structure and crispness.
- Sorghum flour – Some brands like Namaste use sorghum flour.
- Sweet rice flour – For extra crispness and crunch.
- Xanthan or guar gum – These gluten free binding agents help hold the crust together.
In addition to gluten free flours, most commercial gluten free pie crusts contain water, salt, butter or shortening, and sugar. Some also include egg replacer ingredients. Gluten free chocolate, graham cracker, or cookie crusts usually contain additional ingredients like cocoa powder, brown sugar, and melted butter.
Nutritional profile
The nutrition facts for gluten free pie crusts vary somewhat by brand but most provide the following general nutrition per standard serving (usually 1/6th or 1/8th of a 9-10 inch crust):
| Calories | 110-170 |
|---|---|
| Fat | 5-12g |
| Carbs | 16-22g |
| Protein | 1-3g |
| Fiber | 0-2g |
As you can see, gluten free crusts are relatively high in carbohydrates, moderate in fat, low in protein, and very low in fiber. However, they are still lower in carbs and calories than many traditional wheat-based crusts.
Price
On average, most gluten free frozen pie crusts range from about $4.99-$8.99 for a 9-10 inch crust, depending on the brand. This is typically more expensive than conventional wheat crusts by at least a dollar or two. But many gluten free consumers feel it is worth paying extra for the convenience of having a pre-made gluten free pie crust ready for baking pies at home.
Taste reviews
Taste and texture seems to vary widely among gluten free pie crust brands based on online reviews. Here’s a brief overview of popular opinion on the taste of some top selling gluten free crusts:
- Kinnikinnick – Most reviews say Kinnikinnick crusts are thick and sturdy with great flavor. Some complaints they crumble easily.
- Namaste – Mixed feedback on texture but most agree Namaste crusts taste flaky and buttery. Can be harder to work with.
- Glutino – Reviews say Glutino gluten free crusts are tasty but quite crumbly and prone to falling apart.
- Pillsbury – Very polarizing with some loving the flavor and others saying it’s dry, bland and gritty.
- Whole Foods – Taste and texture gets decent marks but some note aftertaste from bean flour.
- Trader Joe’s – Reviews say TJ’s gluten free crust is delicious, crispy and doesn’t fall apart easily.
As with any food product, personal taste preferences vary quite a bit. It may require some trial and error to find your favorite gluten free pie crust brand and variety. Many reviewers recommend rolling out the crust between two sheets of parchment paper to prevent sticking and cracking.
Are they actually gluten free?
An important question for anyone following a gluten free diet is whether these commercial crusts are truly gluten free and safe to eat. The good news is most major brands making gluten free pie crusts are dedicated gluten free facilities. They undergo frequent testing to ensure no gluten cross-contamination. Third party certification programs like the Gluten-Free Certification Organization (GFCO) inspect facilities and test products regularly to ensure they contain less than 10ppm of gluten.
However, isolated instances of gluten contamination in gluten free crusts do still sometimes occur. Some celiacs report reacting to certain brands, while others say they’ve never had an issue. As with any processed gluten free food, it comes down to each person’s sensitivity levels. Your safest bet is choosing reputable brands with commitment to gluten free testing and certification.
Storage and thawing
Gluten free pie crusts are perishable so proper storage both in the freezer and once thawed is important. Here are some tips on handling frozen gluten free crusts:
- Store crusts flat in the freezer to prevent cracking.
- Double wrap crusts first in plastic wrap then foil for max freshness.
- Allow crusts to thaw overnight in the fridge before using.
- Keep thawed crusts refrigerated and use within 3 days.
- Avoid refreezing. Thaw only enough crusts as needed.
- Use parchment when rolling out to prevent sticking.
Letting the crust slowly thaw overnight in the refrigerator helps prevent a soggy bottom crust. If in a pinch, you can thaw frozen crusts at room temp for 1-2 hours.
Preparing fillings and baking
Gluten free pie crusts perform best with wet fruit fillings vs drier fillings. Some tips for optimal results:
- Pre-bake empty crust 5 min before adding wet fruit fillings to prevent a soggy bottom.
- Brush egg wash on pre-baked crust before adding filling for an extra crips top.
- For drier fillings, mix in 1 Tbsp cornstarch to help bind moisture.
- Add foil strips to prevent over-browning if needed.
- Check 5-10 min early as gluten free crusts brown faster.
Follow the package instructions for baking temps and times. Generally 400F for 10-15 min then 350F for 30-45 min more should work well. Allow the fully baked pie to cool at least 2-3 hours before slicing for clean cuts.
Tips for a flaky crust
The trick to making any pie crust tender and flaky is keeping the fat cold. Here are some tips for maximizing flakiness with gluten free crusts:
- Use frozen butter cut into small cubes.
- Work quickly to limit butter from melting.
- Don’t over-mix – just until dough holds together.
- Chill dough ball in freezer 20-30 min before rolling.
- Roll out between two sheets of parchment paper.
- Brush top crust with milk wash before baking.
Adding vinegar or lemon juice to the dough also helps inhibit gluten formation. Using only chilled ingredients and handling the dough minimally yields the flakiest results.
Troubleshooting problems
Some common issues people encounter with store-bought gluten free crusts include:
- Crumbling – Adding 1 Tbsp cornstarch or chickpea flour helps bind. Chill dough before rolling.
- Soggy bottom – Partially bake empty first. Use thinned fruit fillings.
- Dough shrinks – Don’t overwork dough. Let it rest before rolling out.
- Sticking when rolling – Sprinkle extra starch and use parchment paper.
- Burning – Add foil strips on edges if browning too fast.
Be gentle when transferring rolled crusts into pie pans. Patch and seal any tears. Getting the crust in and out of the oven quickly prevents sticking and slippage.
Making your own
While less convenient, making your own gluten free pie crust from scratch can allow you to control ingredients and texture perfectly. It does take more time and effort though. Here is a basic recipe to try:
Gluten Free Pie Crust Recipe
Dry ingredients:
- 1 1/4 cups (155g) gluten free flour blend
- 1/4 cup (50g) sugar or sweetener
- 1/2 teaspoon (3g) salt
Wet ingredients:
- 1/2 cup (112g) cold butter, cut into cubes
- 1 egg (for egg wash)
- 1 Tbsp (15mL) vinegar or lemon juice
- 3-5 Tbsp (45-75mL) ice cold water
Instructions:
- In food processor, pulse together flour, sugar, and salt.
- Add cubed butter and pulse until mixture looks like coarse crumbs.
- Add vinegar and 3 Tbsp cold water. Pulse to combine.
- Add more water 1 Tbsp at a time until dough forms a ball.
- Divide dough in half. Shape into discs, wrap in plastic and refrigerate at least 1 hour.
- Roll out one disc between two sheets of parchment paper to fit your pie dish.
- Fill crust, crimp edges, and brush egg wash on edges before baking.
For the flour blend, try a mix of white rice flour, tapioca flour, potato starch, and xanthan gum. The possibilities are endless for creating your own gluten free crust!
Conclusion
In summary, there are now several trustworthy brands producing gluten free frozen pie crusts made with gluten free flours and starches. While pricier than wheat counterparts, for gluten free bakers they provide a huge convenience factor. Taste and texture varies between brands, so sampling different ones is recommended.
Proper handling and baking steps can help ensure gluten free crusts come out tender and flaky. Troubleshooting issues like sogginess or crumbling is possible with some adjustments. Baking your own from scratch allows full control over ingredients. But store-bought crusts can be a tasty time-saver for weeknight gluten free pie making.
