Receta Making a pie and quiche with Pillsbury Gluten Free Pie and Pastry Dough
When I chose to make Gluten Free Oatmeal Crumb Apple Peach Pie for this month’s Secret Recipe Club assignment, I was looking forward to using the container of Pillsbury Gluten Free Pie and Pastry Dough their PR person had sent me. I’m not much of a pie baker, and I hadn’t had much luck with gluten free pie crust mixes. Plus, I hated having to go all the way across town to the expensive health food store just to buy expensive frozen gluten free pie crusts, hoping that they weren’t sold out – again.
Unfortunately, my luck with Pillsbury’s product wasn’t much better. I followed the directions closely, placing the dough between two sheets of parchment and rolling the dough into a circle 1 1/2” larger than the upside-down pie plate. While the first sheet of parchment paper rolled off perfectly, it was when I turned the dough over the pie plate and tried to remove the second sheet when I hit a snag. The dough inevitably stuck to the paper. Or it tore and fell apart. I tried it three times, twice with the same dough, and once with the other half of dough that was still in the refrigerator thinking that I’d start from scratch with dough that wasn’t pummeled to death.
Giving up, I ended up making what I called a “pinch pot pie plate” by pressing the dough to the sides of the pie plate like you would a graham cracker crust. This worked rather nicely and was fun to do. The kids and I sang, “pinch pot pie plate” as I revived my pottery skills from eighth grade art class.
However, I wasn’t happy with how the crust cooked up. The first time, using the time and temperature on the Pillsbury dough container, I burnt the heck out of the pie crust, but not the filling. (After getting my husband to drive me to Kroger for more apples and another tub of dough, I ended up scooping out the apple and peach filling and using it on my morning oatmeal the following week.) I also noticed that while the outside crust was burnt, the sides were nicely cooked, but the bottom was totally soggy. Weird.
So the second time I made the pie I did the following:
I precooked the pie crust.
I didn’t add the filling until just before I cooked the pie. Maybe that would help avoid it getting soggy.
I lowered the cooking temperature.
I cooked the pie for a shorter amount of time.
When the outer crust was getting too brown, I covered it with foil while the pie filling cooked a bit longer.
While the pie crust tasted great, it still was soggy on the bottom. In addition, the sides and top stuck to the pie plate, so you ended up with a scoop of crumbly mess and not a slice of pie. Bummer. But it looked great. You can see how it turned out here.
Making quiche with Pillsbury Gluten Free Pie and Pastry Dough
I wanted to give Pillsbury Gluten Free Pie and Pastry Dough another try and used it to make quiche using my Quick and Easy Quiche recipe. I didn’t bother rolling the dough out and used the “pinch pot pie plate” method. It made a delicious looking quiche and tasted great, but once you tried cutting it, you had a scoops of egg, ham and vegetables, and and not a slice of quiche.
This was due to some of the same issues like the pie crust cooking too fast on the top and outside, being mushy on the bottom, and sticking to the pie plate on the top and sides. I also wondered why the quiche cooked 15 minutes sooner than it normally does. I tested my oven and found that it was cooking at the right temperature, so it had to be the dough crust.
Using Pillsbury Gluten Free Pie and Pastry Dough for smaller baked goods