Pie Crust Ready to Bake

🥧 Pie Crust Ready to Bake

Flaky • Buttery • Traditional Shortcrust • No Seed Oils

🥧 About This Pie Crust

A buttery, flaky pie crust designed to bake beautifully without cracking, crumbling, or soggy bottoms. We handle the hard part so you can focus entirely on the filling!

Perfect for sweet or savory pies, including pumpkin, pecan, custard, fruit pies, pot pies, and quiche. It has an authentic pastry flavor and a gorgeous texture that happens to be entirely gluten-free. 🥧✨

Baked fresh in our 100% dedicated gluten-free commercial kitchen.

🥧 Crust Options

• 9 Inch Pie Crust In the Pan: Fully shaped in a standard pie pan and ready to par-bake. Features clean edges and a dependable structure. Ideal for custard, pumpkin, pecan, quiche, and savory pies.
• Flat Rolled Pie Crust (No Pan): Rolled and ready to place into your own favorite pie pan. Best for creating decorative crimped edges, lattice work, braids, cutouts, or top crusts for double-crust fruit and pot pies.

📦 Ingredients

Authentic Foods Steve’s Gluten-Free Bread Flour (rice flour, tapioca starch, potato starch, vegetable fiber including cellulose and psyllium, millet, sugar, salt, yeast, emulsifier), Plugrá European butter, organic cane sugar, farm eggs, sea salt, filtered water.

No seed oils. No artificial flavors. No preservatives.

🔥 Baking & ❄️ Storage

• Storage: Keep refrigerated until use, or freeze for up to 3 months. For the absolute best texture, bake straight from cold! If you aren't planning to use it within 3 days, freezing right away is highly recommended. 🧊
• Important Prep Note: Always keep your crust chilled until your oven is completely preheated and your filling is 100% ready to go.

Basic Blind Bake (For Cream Pies, Silk Pies, or No-Bake Fillings):

1. Preheat your oven to 375°F.
2. Dock the bottom of the cold crust lightly with a fork to prevent bubbling.
3. Bake for 18 to 22 minutes until the edges are lightly golden.
4. Cool completely before adding your filling.

Pies Baked With Filling (Pumpkin, Pecan, Quiche, Fruit, etc.):

1. Fill your chilled crust as usual.
2. Bake according to your specific pie recipe guidelines. Typical timings:• Pumpkin or Pecan: 350°F for 45 to 55 minutes• Fruit Pies: 375°F for approximately 50 minutes
3. 💡 Pro Tip: If your fluted edges begin browning too quickly halfway through baking, loosely tent the top with a ring of foil. Cool fully before slicing!

Advanced Blind Bake (Optional, for Extra Crisp Edges):

1. Preheat your oven to 375°F and dock the chilled crust.
2. Line the inside with parchment paper and fill with pie weights, dried beans, or raw rice.
3. Bake for 12 to 15 minutes, then carefully lift out the weights and parchment.
4. Return to the oven for another 8 to 10 minutes until the bottom is beautifully golden.

⚠️ Allergen Information

• Contains: Dairy (Milk), Eggs 🥛🥚
• Facility Note: Made in a 100% dedicated gluten-free kitchen.

📍 Pickup & Availability

Because we prepare everything fresh to order from scratch without preservatives, all order ahead requests must be placed by 6 PM the day before pickup or shipping. Please note that orders placed late in the evening may not be available for early morning pickup the following day to allow us the time needed to prepare your items fresh! 🕒✨

• 🏡 Blissful Buns Kitchen (Round Rock): 206 B Laurel Drive, Round Rock, TX 78681. Pickups are generally available from 10 AM to 1 PM (times are flexible with advance notice).
• 🧺 Barton Creek Farmers Market: Saturdays from 9 AM to 1 PM. Ordering ahead is highly recommended!
• 🚀 Austin, Georgetown, & Regional Meetups: Convenient regional meetup options are available by request.
• 📦 Nationwide Shipping: Nationwide shipping available! Ships frozen to preserve maximum quality. ✈️❄️

🛒 Ordering & Questions

✨ blissfulbunsatx.com

Have a question about an upcoming market day or coordinating a specific meetup? Reach out anytime!

📮 sales@blissfulbunsatx.com

Let’s get your buns blissful! 🧡