Calories in Bob's Red Mill Pie Crust Mix, Gluten Free

There are 110 calories in one serve (30.00 g ) of Bob's Red Mill Pie Crust Mix, Gluten Free. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Bob's Red Mill Pie Crust Mix, Gluten Free:

Nutrition:

Nutrition Facts

Amount Per Selected Weight

Calories 367

Total Fat (g) 0
Saturated Fat (g) 0
Kilojoules 1536
Sodium (mg) 0
Alcohol (g) 0
Cholesterol (mg) 0
Total Carbohydrate (g) 83
Dietary Fiber (g) 0
Sugars (g) 7
Protein (g) 3

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Food Details

On a per 100 gram basis, there are 367 calories, 3g protein, 0g fat, and 83g carbohydrates in Bob’s Red Mill Pie Crust Mix, Gluten Free.

Gluten free. Tested and confirmed gluten free in our quality control laboratory. An Employee-owned company. To your good health. – Bob Moore. Dear friends, I think everyone can agree, there’s something magical about the aroma of homemade pie coming out of the oven. But in today’s busy world, it can be hard to find the time to make something special-especially if you follow a gluten free diet. That’s why we created a line of delicious gluten free mixes that offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating! To your good health, Bob Moore. bobsredmill.com. Find more recipes at bobsredmill.com. Resealable package.

Bob’s Red Mill Pie Crust Mix, Gluten Free Ingredients

White Rice Flour, Brown Rice Flour (Rice Flour, Rice Brain), Potato Starch, Tapioca Flour, Sugar, Salt, Xanthan Gum.

Food Notes

Pie Crust: 1 package Bobâ€™s Red Mill gluten free pie crust mix. 12 tbsp butter, cold. 4 tbsp shortening, cold. 6 tbsp ice water. Pour 1 bag gluten free pie crust mix into a food processor. Add butter and shortening, cut into pieces. Pulse 10 times, 1 second per pulse. Pour mixture into a bowl. Sprinkle with ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed. Divide dough in half and flatten discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from the refrigerator roll into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert dough and press into a 9-inch pie pan. Remove plastic wrap. For single crust pies: add filling to pie shell. Trim and flute edges. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust. Bake according to your pie recipeâ€™s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting. Notes: if preferred, can use all butter or all shortening. To prepare without a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand. Store in a cool, dry place.

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