Bob's Red Mill Gluten Free Pie Crust Mix.

I tried this mix for the first time, and while it tasted good once I the pie was done, I had a really hard time working with it. The dough would not come together. I added about 2x the water called for in the recipe on the back of the back, and it still wouldn't come together, not even after resting in the fridge. I am an experience pie crust maker - as in I've made pies from scratch for 25 years at least, though never a gluten free pie, so it wasn't lack of knowledge or experience. I followed the instructions exactly and it was a dry, crumbly mess. Adding water helped, but not enough to roll it out. I just don't know what went wrong. I ended up having to press the dough into my pie pan and had to forgo a top crust because it simply wouldn't hold together. So what's the deal? I see others have had the same problem. It does taste really good, but what a pain to work with it.

LOVE THIS MIX!! It's so close to the pie crust of my youth before I became celiac. My family even loves it and to me it is easily as good as regular pie crust if not better!! I make tourtières With it at christmas and love fruit pies in the summer and of course pumpkin every thanksgiving!!

I was really impressed by the flakiness of the pie crust. I don't think I could tell the difference between this or a wheat flour crust. It was difficult to roll out, but I expected that. I used a flexible silicon sheet, and flipped the whole thing onto the pie plate and gently peeled away the silicone sheet. A couple rips but patched easily.

I have been a big fan of this mix for a long time, but this year something has changed. Despite the answers given below saying that the ingredients are the same, I believe the way those ingredients are processed has been dramatically changed and now the mix no longer comes together as is mentioned in many reviews. It used to combine beautifully and taste like a real pie crust, but now it doesn't come together -- there is no way you can roll it out -- you can barely pat it into the bottom of a pan like a shortbread. It tastes like sand. If the grains are processed in a certain way they no longer can absorb wet ingredients and therefore combine into a pliable texture. I definitely believe this is the case with the GF Pie Crust mix. PLEASE go back to the old method. This was unusable.

Like "Barbara" who had a review in this section, I followed the instructions (12 tablespoons butter, 4 tablespoons shortening (or 1/4 cup)), pulsed it in a food processor and added the ice water. Like Barbara, the mix never came together. I let it sit in the refrigerator and the disks did become very solid but when I tried to roll one of them it just crumbled. I am new to this but am willing to learn, Please advise.

The front of the package says just need to add butter and water. There are no instructions on the back of the package, so how much butter and water? Go to your online recipe for a basic pie crust and it says to add butter, water AND shortening. Now I have to make a 50 km round trip to get some shortening. I have used and loved many Bob's products but never had one without instructions!

I had never made anything gluten free before, and this made my Thanksgiving pie so much simpler!

Perfection! Couldn’t be happier with this product. The taste and crispness/crumb of the finished product is very good. I actually prefer the flavor of Bob Mills GF pie crust over my mother-in-law’s traditional crust and her’s is the top mark to beat! *I do always need to add more water than the instructions suggest.

This is the best gf pie crust mix out there. The taste is incredible, it actually browns, and it laminates so beautifully you can even use it for puff pastry. I always regret when I try other brands!

Unlike a lot of people I have had a very disappointing experience with this mix. I followed the instructions on the package but the crust never came together. And I left it in the fridge for 1.5 hours. It was impossible to roll it out, it was crumbles. I was going to top a chicken pot pie and ended up just putting the crumbles on it.

I have baked several pies with Bob's Red Mill Pie Crust Mix, and it definitely helps to have all the ingredients pre-mixed. However, as one who loved making pie crusts pre-GF, I am less than thrilled with this process and the outcome. Rolling the mixture out between pieces of plastic saranwrap helps, but it still falls apart easily when transferring to a pie plate. Yes, it's easy to 'repair' the missing spots in a children's Play-Doh kind of way, and I put the plated pie crust in the frig to chill before filling it. But non-the-less the resulting crust is thicker and crumblier than I like. While I can no longer tolerate gluten, I certainly miss the 'glue' in wheat flour when rolling out a pie crust. The taste is fine, and my family was thrilled with our Christmas Pumpkin Pie (picture below). Perhaps I need to readjust my pie making expectations.

Wonderful I couldn’t believe how good it is It’s excellent I have looked for a gluten free option for a few years This one is outstanding

This crust is wonderful flaky and butter. It was a hit at a family gathering, surprised everyone that it was gluten free. Bobs makes gluten free easy and enjoyable for everyone even non gluten free family member.

A couple of years ago I made two quiches. One with a Bob's Red Mill pie crust and the other with another gluten free brand. I had the participants vote on which was best and Bob's Red Mill won hands down. I have used it many times and it never disappoints. It is tender, flaky and has great taste.

We used it to make turkey pot pie and were very pleased with the results. More importantly, our picky kids just loved this crust and are asking us to find more of this pastry crust in the store, but it’s sold out.

Really easy and delicious. Nobody believed it was gluten free.

This pie crust tastes really good. We made a pumpkin pie with it for Thanksgiving and no one could tell it was gluten free. It was delicious, flaky and seemed to be even better the day after. When making the pie, the crust is a little tough to roll out without tearing, that was our only complain albeit a small complaint at that. Will definitely buy again!

I don't know how others got their crust to work. I followed the recipe to a tea and it was just a technical disaster to handle. I had to give up and just make it a bread crumb topping for my pie.

Did not cook. It was in the oven 50 minutes with pumpkin filling and the dough was raw.

It’s absolutely the best pie crust on the planet. Follow the instructions and roll out between two sheets of plastic wrap to prevent sticking to the rolling pin and counter. It also aids with easy transfer to the pie plate. It’s so buttery and flaky. It won’t disappoint.