Which Gluten Free Short Cut Pie Crust is Best?

Tested with Pumpkin Brulee Pie

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Hi Friends,

It’s crunch time and I’m here, to offer the sweet caramel crunch of help so you can have the MOST delicious holiday season ever. So we’ve all had pumpkin pie right, but really except for the pumpkin spiced beverages reminiscent of pie how often do you really indulge in this creamy spiced dessert? Usually after that one decadent meal that to be truthful has a lot of creamy adult babyfood like textures. So for dessert a traditional flavor with a little texture added. A cross between two wonderful desserts - Creme Brûlée which I currently cannot seem to get enough of, and pumpkin pie the homey holiday fave. Pumpkin pie is really the perfect candidate for the Creme Brûlée treatment, in it’s essence it’s a slightly spiced custard hopefully (and definitely if you follow my guidance) a creamy texture, a flaky homemade crust that you can use for ALL KINDS of recipes both savory and sweet (empanadas, pop tarts, crostatas and so much more)

But I know life gets crazy, especially around the holidays so I’ve also checked out four of the shortcut gluten free crust options for you in case you’re overloaded this holiday season and need a pie QUICK.

I’ve written this recipe as if you are giving the whole pie the Creme Brûlée top - however it’s possible to do just one piece, if you think you’ll save or freeze the rest of the pie for later that’s just what I’d do. However you must make sure you have your piece on a heat proof surface, like a sheet pan instead of a plate. You can use your oven broiler for this, or like me get a kitchen torch. Please be sure to read all safety instructions with the torch as it’s an open flame - but it is really fun to use. I recently had a big class who finished out the meal with a similar dessert and I had them each torch their own, so much fun!!

Now, as for the crusts I tested several quickie options for you thinking both time, taste and texture while I did. I started with my tried and true flaky pie crust, based on a one to one flour blend, I used King Arthur Measure for Measure this time. I also tested Wholly Brand Gluten Free Pie Crust which is sold frozen and already in the tin in 2 packs, Bob’s Red Mill Gluten Free Pie Crust Mix, King Arthur Gluten Free Pie Crust Mix, and Mi-Del Graham Style Gluten Free Pie Crust sold already pressed into