crust

I have been trying to review Whole Foods Bakehouse Frozen Gluten Free Pie Crusts for a while. My original plan was to review these crusts during Thanksgiving. There is a tradition, started by my grandmother, of making pumpkin pies. Though my wife enjoys them, my daughter goes completely mad for these homemade pies. I wanted to make sure that we have some gluten free pie crusts available. Unfortunately, there was none to be had in the Atlanta area at that time. The demand far exceeded the supply. They're available now, so now is the time to do the review.

The first thing that I noticed about these Bakehouse pie crusts was that they looked like any other frozen pie crust on the market. The package contained two 9” crusts to a package. Each one in their own tin pan.

Since the pumpkins were no longer available, I decided on Alton Brown's Refrigerator Pie. I chose a combination of ham, cheddar, and provolone for the filling. Since the quiche required 45 minutes of baking time, I did not par bake the pie crust.

What came out of the oven was firm crust that has remained firm even after it had remained in the refrigerator for a while. It was not a flaky crust, but it was sturdy. I has a extremely buttery taste, and worked well with the savory flavors of the quiche. Personally I would not recommend it for a sweet pie. I don't believe the strong flavor would work well with something like a lemon margarine pie.

I planning to purchase these crusts again. My oldest that has the problem with gluten loved the crust, but hated the quiche. Like millions of parents before me, I why the kids never want to eat what I cook.

P.S. Since gluten free pie crusts were not available during Thanksgiving, we poured the pumpkin pie filling into muffin tins. These mini-pies turned out to be a hit with all of the kids there.