Finally our local grocery store has started carrying the Pillsbury gluten free dough products! We bought a couple of containers of the Pie and Pastry Dough just to test them out. Here’s my quick review and an easy recipe.
Working with the dough:
The dough comes in a plastic margarine type container in one big lump. It’s crumbly so you have to take it out and knead it until it stops falling apart. I decided not to make a pie crust and instead make little mini pie tarts so I’m not sure how well it rolls out. I did this to save myself some frustration. In my gluten eating days I was a bit of a pie failure. The expression “easy as pie” could just as well be “easy as neurobiology” or “easy as advanced calculus” so I just rolled it into little balls and pressed it into mini muffin tins. It was easy to work with and once I kneaded it, it handled well.
Taste and texture
The dough really didn’t have the same consistency or taste as gluten filled dough. It was chewier and saltier. I preferred it cold the next day, Scott liked it better fresh out of the oven. The dough made a very durable crust and would probably make really good hand pies.
Pillsbury Pie and Pastry Dough is reasonably priced for a gluten free product. The container we bought was under $5 and made 24 mini tarts. (It will make 2 pie crusts)
I will definitely buy the dough and make the tarts again. They weren’t fantastic, (fantastic in this case means a flaky pie crust with amazing homemade real cherry pie filling, something I’ve never actually been able to make) but they were pretty good and they’d make a really easy potluck or unexpected company dessert.
Easy Tiny Cherry Tarts
- 1 container Pillsbury Pie and Pastry Dough
- 1 can cherry pie filling
- no-stick spray (like Pam Spray)
- Spray a 2 dozen sized mini muffin tin with no-stick spray
- Take dough out of the container a handful at a time and knead it until it’s smooth.
- Form 24 balls (about 1.2″), place in muffin tin and gently press each one to form tiny pie crusts.
- Fill each tiny pie crust with pie filling.
- Bake at 450 for 15 minutes or until crusts are lightly browned.
- Remove from oven, serve immediately or cool and store in an airtight container for up to 2 days.
this post is linked up with: Poor and Gluten Free (with Oral Allergy Syndrome): Waste Not Want Not Wednesday #49
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