Well, hello there Dough Boy. Have you heard? Pillsbury® is getting into the gluten-free game and they’ve just released upon the world not one, not two, but THREE gluten-free classic dough situations. You’ve got your gluten-free chocolate chip cookie dough, your gluten-free pizza dough, and your gluten-free pie crust. I was lucky enough to receive all three in the post and got to experimenting.* Thank you, Pillsbury®!
While this is great news, I hope the good people at Pillsbury® don’t think I’m going to stop writing letters about developing gluten-free crescent rolls. Because come on, Christmas. In the meantime, there’s a whole lot of goodness that can created out of these ready-made doughs. I’m thinking ice cream sandwiches with those cookies, pizza night at home (hey, no cross-contamination!), and any kind of pie you can imagine. Me? I imagined a gluten-free chocolate chip pie. Yes, I did.
I’ve been one of those devotees to Whole Foods gluten-free crusts, virtually giving up on ever having a roll out type crust wherein I squish the ends around the pie plate. And that’s just sad. While I did not make this gluten-free crust on my lonesome (duh, Pillsbury® did), I was able to shape it, pat it, and feel just a little bit more like Grandma. If only I’d taken the fork to the edges to make it all purty! How did I forget that??? Anyway, it felt good. And kind of normal. And tasted amazing. Easy, breezy, gluten-free pie.
Before you think I’m totally hard core, please note that this chocolate chip pie is not in fact, made with gluten-free Pillsbury® pie crust AND gluten-free Pillsbury® chocolate chip cookie dough. Just the pie dough, folks. This time.
So here’s how you make this deliciousness happen. How do you think you could go crazy with Pillsbury® gluten-free doughs? Do tell.
*Full disclosure: this article is financially supported by Pillsbury®
Gluten-Free Chocolate Chip Pie
adapted from The Amish Cook’s Baking Book
Prep time: 15 minutes Cook time: 1 hour
1/2 of Pillsbury® Gluten-Free Pie Crust
1 cup sugar
1/2 cup all-purpose gluten-free flour
2 large eggs
1/2 cup melted butter
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
1. Preheat oven to 425 degrees. Spray 12-inch pie pan with non-stick gluten-free spray. Remove half of Pillsbury® Gluten-Free Pie Crust from tub and knead until fully mixed.
2. Place dough on parchment paper and flatten with your hands. Take another piece of parchment paper and place on top of the gluten-free dough. Using a rolling pin, evenly roll out Pillsbury® Gluten-Free Pie Crust into a disc. Transfer pie crust from parchment paper into pre-sprayed pie pan. Shape edges of pie crust around pan as desired. Bake in hot oven for 10-15 minutes until lightly browned.
3. While pie crust is pre-baking, combine sugar and gluten-free flour in a bowl with whisk. Beat two large eggs, then add to flour and sugar mixture. Add melted butter and combine thoroughly. Mix in chocolate chips and vanilla.
4. Turn oven down to 350 degrees. Allow pie crust to cool for 10 minutes before pouring in chocolate chip pie mixture. Then bake for 40-45 minutes until top is golden brown.
Makes: 8 servings
I’m glad a big company like this one is wising up (see also Robin Hood flour and their new GF blend), but I’m saddened that I still cannot have even one of these new products. Granted, I have far too many allergies for any company to realistically supply a product I can have, but do they have to put corn in EVERY gf thing ever? Sadface.
There is a great pie dough recipe with no corn in it in Gluten Free Baking Classics by Annalise Roberts. Rolls out nice if you chill it 15 min; I used wax paper as a sandwiche to roll it in. Easy…. Tastes really close to a good wheat crust. And the crumb topping recipe there with the apple pie is quite good too!
Checking it out!
Just read the “nutritional” information on all three of Pillsbury’s gluten free products. All are chemical stews and will never cross my lips. Gluten free does not necessarily mean healthy.
It’s totally true. I think you’ll see that my blog covers everything from CSA box recipes to deep fried Kool-Aid. I’m an equal opportunity eater, and have NEVER said gluten-free is automatically good for you. Never.
I am not surprised about the chemicals/weird stuff in Pillsbury. Commercial products are sadly full of such crap. Better to find great tasting but not too tricky recipes and make it yourself. No chemicals, no preservatives, less salt and sugar = much safer food. In a pinch once in a while I guess such things are okay but they no way should be a daily or weekly choice to eat. Seems like we celiacs are so relieved to find GF stuff that tastes good we sometimes jump on the GF readi-made bandwagon without thinking of what is in this tasty stuff….
Bring me a slice please! 🙂
That is hilarious! But it looks like you’re experimenting totally paid off – DELICIOUS appearance! I mean, how could you go wrong with chocolate chips and pie? I definitely agree that crescent rolls are needed though. I used to live off them – stupid celiac!
WE NEED CRESCENT ROLLS!!!!!!
WHAT? oh. so. happy. I have to agree with the masses though… those crescent rolls, how I miss them
Someone needs to create a recipe to make GF crescent rolls; then it will be healthier anyway than a commercially made GF one…because I LOVE them too! If they can make a GF cronut recipe then crescent rolls should be a snap 🙂
That looks amazing, I am so happy that Pillsbury has come out with these options. I have tried the pizza dough so far and it was decent. I do agree though that we need crescent rolls. I miss those.
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The rumors are true (saw a tip on this from another poster on your FB page)–if you’re lucky, you can pick some of these up at the 99 cent stores in LA. The one in my neighborhood is the one at Waring and La Brea, and today I was able to find 1 of the pizza crust and 2 of the pie/pastry dough. Cannot WAIT to try it, and I’ll haunt that place for a while to see if I can snag more.
It blows my mind that you can find this at the 99 cent store. Blows it.
MINE TOO. I was so excited I felt like doing a victory dance in the store.
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I’m glad to have found this article (somehow missed it before) because I LOADED UP at the 99 cent store then thought to google b/c WHY? HOW? WHAT IS WRONG WITH THEM!?
Oh well, makin’ some $3 gluten free pizza.
Right? Nothing gf is 99 cents. I don’t get it.
Did anyone else think the pie crust tastes like chemicals? Most.disgusting.pie.crust.ever. Pillsbury couldn’t PAY ME to give it a good review. Actually, maaaaybe they could. 😉 Now the cookie dough, another story. Delish.
I am somewhat new to celiac diseas so I am in need of some help with the ingredients on the pizza dough. I opend the container and it smells like bread dough. I then looked at the back and it had yeast listed. Please explain. I thought yeast was a no no.
Yeast is absolutely fine (unless you’re allergic to yeast). If you’re celiac only, you can totally eat it!
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glad i found your blog! i’ve been GF for about 6 months now and in the throes of experimenting. glad others like yourself are doing the work for me so i know what i should try 🙂
Good luck! It’s not easy at times. A lot of times.
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I have used the pie dough twice no . Great taste (who said batch pi trust is healthy question recipe but anyway I found this very hard to work with. I put it between parchment paper and filed directions on the container, however when trying to invert it onto the I glass pie shell plate plate and basically falls apart. does anyone have suggestions for me? perhaps after I roll it out, and still in between parchment paper, I should chill it for 15 minutes or so. And I am anxious to be able to use this more often. someone give me some suggestions. Thank youBarb