Today I tried Pillsbury’s gluten free pie and pastry dough. First may I say, awesome.
I baked the crust in a sheet for use in a napoleon. In places is was thicker than I would have liked and I was concerned it would crumble. However it did hold together well. The crust also had a very good flavor, important when a dish depends on its crust. In fact a little cinnamon and sugar and it would be a pretty passable cookie or at least a sweet(ish) treat.
When you open the tub the product inside is a bit like very thick instant Mash Potatoes. The instructions say to kneed the dough until smooth and it no longer crumbles. It also says to roll out the dough between parchment paper. I agree with that. I used cellophane instead of parchment and it was a bit sticky. Parchment would be better.
Here are a few pointers to make your first attempt more successful than mine.
- Place a damp paper towel between the counter and the first piece of parchment paper.
- Kneed in your hands like play-doh not on the counter like bread. Really work it, the more you kneed it the easier it will roll out.
- Roll the dough thinner than you think you will need.
- Pastry beads will not be needed if blind baking the crust
- Cook the crust a few minutes past when you are afraid it will burn
- The done crust will been soft hot out of the oven but will crisp up after a few minutes on the counter.
It is definitely a product I will use again in the future. Probably OFTEN.