Williams Sonoma Gluten-Free Pie Crust Mix

FLAVOUR PROFILE

• Rich, buttery.

WHY WE LOVE IT

• Make a delicious gluten-free pastry crust with our premium mix. Crafted using a custom combination of the finest gluten-free flours, this time-saving blend produces a tender, flaky golden crust that's ideal for both sweet and savoury pies. Try it with fruit or cream fillings – or as a base for quiches and pot pies.
• A Williams Sonoma exclusive.

NET WEIGHT

• 15.5 oz.
• Makes 2 standard 9" (23cm) diam. bottom crusts or bottom and top crust.
• Shipped fresh.

RECEIVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store at room temperature for up to 18 months. See best before date on packaging for shelf life details.

PREPARATION INSTRUCTIONS

Ingredients

• Gluten-free piecrust mix (included)
• 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/4" (6mm) cubes
• 6 Tbs. (90ml) ice water
• 2 egg yolks
• Gluten-free dusting flour
• Pie filling of your choice.
• 1 egg, lightly beaten with 1 tsp. water (if baking double-crust pie)
• Sugar for sprinkling.

Directions

• Pour piecrust mix in bowl of stand mixer fitted with flat beater and beat on low speed for 30 seconds. Add butter, increase speed to medium-low and beat until texture resembles coarse cornmeal, with butter pieces no larger than small peas, approx. 1 minute. Add water and egg yolks, reduce speed to low and beat just until dough pulls together, approx. 1 minute.
• Transfer dough to work surface, divide into 2 equal balls and flatten each into a disc. Although many recipes call for chilling dough at this point, for best results, roll out dough immediately. Using dusting flour, lightly flour work surface and top of 1 dough disc or rolling pin, then roll out into 11" (28cm) round, approx. 1/8" (3mm) thick.
• Transfer dough to 9" (23cm) diam. pie dish and gently press into dish. Trim edges, leaving 1⁄2" (12mm) overhang. Transfer pie filling to shell.
• If making double-crust pie, roll out remaining dough disc as instructed above. Moisten edges of bottom crust with water and place second dough round on top of filled pie. Press edges together to seal. Tuck top crust under edge of bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form decorative edge. Using a knife, cut 1 or more steam vents in top of dough. Brush top with egg wash and sprinkle with sugar.
• Position rack in lower third of oven and preheat as directed in your recipe. Bake pie as directed, covering edges of crust with aluminum foil if they start to brown too quickly.

• Gluten-free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, salt, ground nutmeg.
• Contains dairy.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, fish, sesame, soy, tree nuts (coconut), wheat/gluten, mustard.

SHIPPING

Standard Parcel Shipping with Front Door Delivery

Smaller items are shipped using our Standard Parcel service, and delivered by Canada Post or Purolator. Items ordered together may not arrive in the same box. If your package cannot be delivered, you will receive a notice from the carrier with pick-up instructions or re-delivery options.

Unlimited Flat Rate Shipping with In-Home Delivery & Assembly

An unlimited number of eligible furniture items can be delivered for a single flat rate, per shipping address. These items will be delivered by our In-Home Delivery & Assembly service provider where items are brought into your home, unpacked and assembled (some exclusions apply) and the packaging is responsibly removed.

Eligible items will show "Unlimited Flat Rate Delivery" on the product page.

The exact shipping charge is based on your location, and delivery times vary based on item availability. For more details, please see our Shipping page.

EASY RETURNS

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and cheque refunds over $100 will be issued as a company cheque (may take 14 business days from time of request). Please note that returned items must be in new condition.

Returns of kitchen electrics and cutlery (knife sets, single knives, cutting boards, knife sharpeners and knife storage) may require extra information and safety instructions. To initiate your return, please contact us at 888.922.4108 or visit us at your local store.

Non-Returnable Items

• Personalized or monogrammed items
• Special-order items
• Food products
• Made to Order items, including custom furniture, upholstery and custom rugs
• Hardwired lighting and ceiling fans
  
• Mattresses
• Outdoor grills
• Used or soiled items and items damaged through normal wear and tear
• Final Sale items ending in .97, .98, .99
• Gift cards

Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later.

How to Begin a Return

Stores:  You can return most items to your local Williams Sonoma location. An original receipt, gift receipt or order number is required—our stores will not accept returns or exchanges without proof of purchase.

Return by phone:  Our customer care associates are ready to help, please call 1-855-860-1081. For oversized items please call us for more details.

Some restrictions apply, see our full Returns Policy.