Friday, September 18, 2009

Whole Foods Gluten Free Pie Crust: Two Ways

This weekend I created two meals using Whole Foods' Gluten Free Bakehouse pie crusts. I had not yet used this product and it did not disappoint. We’ll be eating the leftovers tonight!

Both of these recipes are two of my favorite meals from my pre-celiac days and they are naturally gluten free, except for the pie crust. The Whole Foods crust worked perfectly with both meals and my non-celiac friends couldn’t tell the difference.

Tomato Pie: This pie is perfect for Atlanta right now, since you can get gorgeous tomatoes at your local farmers’ market. You should not make this pie unless you have great tomatoes…grocery store tomatoes will make for a mediocre pie. This meal is a family favorite from growing up on the Eastern Shore of Virginia. As you’ll see, this is an incredibly simple, yet delicious recipe.


- Cook GF pie crust at 350 for 15 minutes and let cool
- Peel four large tomatoes and cut into thick slices (have extra tomatoes in case you need more)
- Put first layer in cooled pie crust (use small pieces of tomatoes to fill in gaps), and sprinkle with chives, basil, salt and pepper
- Repeat for second layer
- Mix one cup of Hellman’s mayo and one cup of shredded cheddar cheese and spread over top of tomatoes
- Bake at 350 for 35-40 minutes (the mayo/cheese layer of the pie will start to brown)

Quiche: A great meal for Sunday brunch entertaining, I made the quiche in the morning and then reheated it for about ten minutes once our guests arrived. I served it with a simple mixed green salad and strawberries. Nothing too complicated, but looked pretty on the plate.


- Preheat oven to 350.
- Cook 4 oz. of Hormel bacon , cut into ½ inch pieces. Remove from heat and drain grease.
- Glaze pie crust with egg yolk.
- Stir together 4 lightly beaten eggs, 1 cup 2% milk, and 1 cup cheese. Add ½ t. salt and ¼ t. pepper.
- Add bacon to mixture and pour into pie crust.
- Cook for 35 minutes, or until the top starts to brown.

Notes about the crust: The crust tasted great and very much like pie crust, but it did seem a little salty to me. I have not yet used this crust to make a sweet pie so I’m not sure what it will taste like with something sweet baked in it. Also, the edge of the crust did not ‘brown’ as much as I would like (even when basting it with egg yolk) so I might adjust the temperature a little bit in the future. Two pie crusts come in a package and the sell for around $5.99. I think this is a very reasonable price. The crusts keep in your freezer indefinitely, but you want the crust to get to room temperature before you start baking. The crust also reheats well when eating leftovers.

Thank you Whole Foods for making a pie crust to help us GF eaters make yummy, quick and savory meals!


Sharon Glasgow said...

This looks so yummy!

AllieBoBallie said...
This comment has been removed by the author.
AllieBoBallie said...

I've had great luck with this crust and quiches. I've had bad luck with this crust and pumpkin pie. The pumpkin filling wasn't the best, but I am pretty sure the crust didn't taste right either. It was too salty and brittle, I think. I'm going to stick to savory dishes as far as this crust is concerned. I look forward to trying the tomato pie!

Anonymous said...

I made both an "Dutch" apple and "Dutch" berry along with chocolate pies in this crust and they were all really good. The crust comes out tasting like a shortbread cookie!

GlutenFreeAthlete said...

awesome... Our local greenlife grocery was recent bought out by WholeFoods. Hopefully, we will see this soon.