This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.

Sunday, November 23, 2014

Gluten-Free Product Review: Pillsbury Gluten-Free Refrigerated Pie and Pastry Dough

  The crust is the only real challenge when it comes to gluten-free pie.  While Pillsbury's refrigerated dough gets points for convenience and texture (flaky but sturdy) the taste is where it falls down.  I have never had a pie crust so oily that it sizzled when it came out of the oven.  The flavor is somewhere between soybean oil and salt, and not at all complementary to a sweet pie.  It might work out for a savory pie, but I still believe it would be too salty and overpower the filling. 

Frankly, if I had to choose between this and a crustless pie, I would go crustless.  It's a shame, because I would love the convenience of a good ready-made pie crust.