Directions

Preheat oven to 425°.

Combine Pamela’s Pamela's Gluten-Free Bread Mix, sugar, ground cinnamon and salt and whisk together to combine well. Do not use the enclosed yeast packet in this recipe.

Peel, core, and thinly slice apples. Toss with lemon juice. Add dry ingredients to apples and toss to combine well.

Prepare an untrimmed 9-inch pie shell prepared according to the recipe for Pamela’s Easy Pie Crust. Read more about rolling and handling wheat-free pie crusts in Pamela’s Tips for Making Gluten-free Pie Crusts.

Carefully turn apple mixture into prepared shell. Dot with butter. Cover with upper crust, align and trim edges. Seal, moistening if necessary, as directed for double crust pies in Pamela’s Easy Pie Crust.

Use a sharp knife to pierce several vents in upper crust. Dust finished pie with additional sugar and cinnamon. Bake on bottom rack of preheated 425° oven for 15 minutes. Reduce oven temperature to 350° and carefully cover pie with aluminum foil. Bake 35 minutes more or until juices are bubbling through the vents. Remove foil and cool completely on a wire rack before serving. Filling may require 3 hours or more to fully thicken. To serve pie warm, replace aluminum foil to prevent crust from over-browning and reheat for 15 minutes in a preheated 350° oven.

Directions

Yield: 6 generous to 12 servings

Filling Directions
Bake frozen potatoes as directed on package. Cook frozen vegetables on stove top or microwave just until thawed. Cut chicken into generous bite size pieces (about 2 cups). Pour 1/2 can of cream of celery soup on bottom of 9x13 pan, which has been sprayed with oil. Combine chicken, cooked and drained veggies, and potatoes in large bowl and mix in carefully the remaining 2-1/2 cans of soup, coating all ingredients. Carefully pour into prepared pan and cover with pie crust shapes.

Crust Directions
Chill all ingredients. Cut in butter and shortening into Pamela's Gluten Free Bread Mix until pea sized pieces form. Add ice water and mix just until dough comes together. Divide dough in half and form into flat disks. Freeze one for another use and chill the other disk for 1 hour. Roll out between plastic wrap or parchment to 1/4-inch thick shapes.

Preheat oven to 375° and bake at for about 1 hour until crust shapes are lightly brown but cooked throughout, and sauce is bubbling. Let rest 10 minutes before serving.

Chef's Note: This is great to make ahead and just microwave individual portions. Use fun or seasonal shapes for the crust and let the juice from the chicken and veggies seep up through the spaces. For the veggies: use your favorite combination or the traditional, carrots, peas and onions. For the potatoes, try Alexia Foods Oven Reds. Always check with manufacturer to ensure all products are gluten-free.

Directions

Yield: two, 9-inch pie crusts; or one double crust (such as for apple pie)

In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment paper or plastic wrap. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake on lower rack in oven. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling by following pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Chef’s note: This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.

Variations:
Non-dairy: use 8 TBSP margarine and 8 tbsp shortening

Directions

Preheat oven to 345°. Line mini muffin pan with mini baking cups. Crust: In a bowl, cut chilled butter and shortening (cut into smaller chunks) into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Chill for 30 minutes. Divide dough in half and pat small pieces of dough using the palms of your hands until about 1/8-inch thick. Cut into 2-inch diameter circles (using a 2-inch diameter shot glass works well). Place each circle into a baking cup making sure the dough reaches the sides of the cup. Before baking pierce each Tart Crust with a fork. Bake for 15 minutes. Cool completely. Fill each cup generously with tapioca pudding. Then place washed and dried berries on top of each tart and refrigerate until ready to enjoy.

Directions

Pour Pamela's Gluten-Free Bread Mix into a bowl. Cut butter through flour mixture using two knives, until mixture resembles small pea sized shapes. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry. Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge.

Bake unfilled in a 325° oven on bottom rack for 35 minutes. Or, bake filled with your favorite filling by following pie recipe directions.

Recipe makes two 9' pie crusts.

Directions

Peel, core and slice apples into 1/2-inch sections. Sprinkle with lemon juice to prevent browning. In a pan, melt butter, add brown sugar, cinnamon, nutmeg, salt and apples. Mix cider with cornstarch until smooth and add to pan. Stir to coat, cook over medium heat until apples start to reduce in size, about 10 minutes. Cover and let rest to cool.

Preheat the oven to 450°.

Lay bottom crust into pan. Using a slotted spoon, transfer the apples into the pie crust. Lay top crust over and pinch the two crusts together and scallop edges with your fingers or using the back of a spoon. Bake for 10 minutes and reduce the oven temperature to 350° and continue baking for another 35 to 40 minutes until your crust is just golden brown. If necessary, use foil to cover the edges to prevent them from getting too brown.

Chef's note: I like to precook the apples when I am making a double crust pie, so that the crust doesn't hang in the space the fruit has abandoned, and I know the apples will be succulent and not crunchy.

Directions

Yield: two single 9-inch pie crusts or one double 9-inch pie crust

Preheat over to 350°.

Empty one bag of Pamela's Gluten-Free Bread Mix into a bowl (do not use the enclosed yeast packet in this recipe). Using a pastry cutter or two forks, cut unsalted butter and shortening into Pamela's Gluten-Free Bread Mix until it’s the size of peas. Add ice-cold water a little at a time, mixing just until dough begins to come together. Do not over-handle dough. Dough may appear crumbly, yet holds together when squeezed.

Cover and chill dough for 30 minutes. Divide dough in half and roll out between two sheets of parchment or wax paper. Roll thin, to about 1/8th-inch. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake unfilled crust on bottom oven rack for 28-30 minutes. Or bake with your favorite filling following your pie recipe directions.

Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

If making a single crust pie such as Pumpkin Pie Made with Pamela’s Easy Pie Crust, trim away excess dough, and crimp or flute edge as desired. Remember that thicker, smoother edges are less likely to burn than thinner, more detailed edges. Refrigerate until ready to fill and bake according to your chosen recipe.

If making a covered fruit pie, such as Double Crust Apple Pie Made with Pamela’s Easy Pie Crust, fill shell with desired filling. Cover pie with second round of dough, again peeling away top layer of parchment paper and using bottom layer of parchment paper to invert dough. Carefully remove second layer of parchment paper. Trim away excess dough, seal edges, moistening if necessary, and crimp or flute edge as desired. Remember that thicker, smoother edges are less likely to burn than thinner, more detailed edges. Finish and bake according to your chosen recipe.

Variation:
Pamela’s Easy Pie Crust in Food Processor. Empty 1 bag of Pamela's Gluten-Free Bread Mix into the bowl of a food processor. Do not use the enclosed yeast packet in this recipe. Add well-chilled butter cut into small pieces, and process in 1 to 3 second pulses until most of the fat is the size of small peas (10 to 30 pulses.) With machine off, drizzle surface with 4 tablespoons ice-cold water. Pulse until dough is evenly moistened and dough begins to come together. Squeeze a small amount of dough in your fingers to see if it clumps together. If not, add another tablespoon of ice-cold water and pulse again. Repeat until dough forms, using up to 8 tablespoons of ice-cold water. Do not overwork dough. When ready, dough may still be crumbly but squeezes easily together into clumps. Proceed as above for Pamela’s Easy Pie Crust by hand. Read more about rolling and handling wheat-free pie crusts in Pamela’s Tips for Making Gluten-free Pie Crusts.

Variation:
Pamela’s Non-dairy Pie Crust. For the unsalted butter, substitute 8 tablespoons of shortening and 8 tablespoons of margarine.

Variation:
Pamela’s Tender Pie Crust. To the unsalted butter add 1/4 cup vegetable shortening and reduce water to 5-6 tablespoons.

Directions

Yield: one, 9-inch pie or tart crust

Preheat oven to 350º.

In bowl, cut chilled butter and cream cheese into Pamela's Cornbread ; Muffin Mix with two knives until small, pea sized pieces are formed. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Cover and chill dough for 30 minutes. Roll out between two sheets of parchment or wax paper, thin to about 1/8-inch. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake unfilled crust on bottom oven rack or 28 to 30 minuets. Or bake with savory filling, following tart directions. For later use, wrap dough in plastic and freeze. Thaw completely to use.

Variation:
Sweet Tart Crust: add 1/3 cup sugar. Makes a great berry fruit tarts!

Directions

Cut the butter and shortening into the Pamela's Gluten-Free Bread Mix until well incorporated. Pea sized pieces of butter and flour should remain.Use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour into mixture, 1/4 cup ice cold water and mix completely.

Roll out dough between parchment paper. Cut dough into pieces about 4-1/2-inches tall by 7-inches wide (you will be folding this over to create a 4-1/2-inch tall by 3-1/2-inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.

Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.

To make your pastry shiny, use an egg wash. Take one egg (or egg white) and mix with 1 tsp water. Whip with a fork. Brush on the top of the dough of your completed tart before baking. Sprinkle with sugar or large sugar crystals before placing in the oven.

If preferred, bypass the egg wash, bake as instructed, let cool then glaze (see below). Bake at 350° for about 20 to 25 minutes. Edges should start to brown. Try all different kinds of fillings. Most pie fillings will work great.

Directions

Pie Crust Directions:
Preheat oven to 345°.

Line Mini Muffin Pan with Mini baking cups (24) or spray well.

For the crust use Easy Pie Crust recipe:
In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Divide dough in half and pat small pieces of dough using the palms of your hands until about 1/8-inch thick or roll between two pieces of parchment or plastic wrap. Cut out circles (2-inch diameter) to fit into each baking cup*. I use a 'shot glass' which is exactly 2-inch diameter. Place each circle into a baking cup making sure the dough reaches the sides of the cup. Before baking pierce each Tart Crust with a fork.

Bake at 345° for about 12 to15 minutes, or until Tart shells just start to brown. Cool completely.

Tart Fillings:
Cranberry Pear Sauce
Mix sugar and orange juice in pan to dissolve sugar. Add cranberries and cinnamon, boil for 2-3 minutes until skins burst. Add cored and sliced pear, cook 1 more minute and cool. This makes a great topping for the Tarts, especially good with vanilla custard. This is also great for your Cranberry Sauce-really a good dual purpose recipe.

Pecan Pie Filling
Combine all ingredients except nuts and vanilla, mix well, then add nuts and vanilla.

Pumpkin Pie Filling
In a small bowl, whisk together sugar, brown sugar, cinnamon, cloves, nutmeg, and salt.

In a larger bowl, combine pumpkin puree, eggs, and evaporated milk. Mix to incorporate eggs fully. Add dry ingredients to pumpkin puree mixture and whisk to combine well. Carefully pour pie filling into unbaked crust.

Directions

Place approximately 12 home baked cookies or a complete box of Pamela's Traditional or Organic Cookies (9 cookies total) in a plastic bag. Use a rolling pin to make cookie crumbs. You will need 2 cups of crumbs. Melt 4 tablespoons butter.

OR

Crush 1 bag of Pamela's Simplebites Ginger Mini Snapz with a rolling pin in a plastic bag. Melt 3 tablespoons butter.

Using either method above: Coat the cookies crumbs with the butter. Pat into lightly greased pie pan. Bake as directed by your favorite pie recipe. When using with a non-bake filling, pre-bake pie crust in preheated 350º oven for 10 minutes, then add filling.

Wonderful for chocolate pudding pie or for an ice cream pie (soften ice cream, make pie, then refreeze).

Try baking your own cookies with one of our delicious recipes Pamela's Chocolate Chip Cookies, Pamela's Incredible Chocolate Chunk Cookies, Irresistible Chocolate Brownie Cookies.

Directions

Yield: one, 9-inch pie crust

Combine Pamela's Baking ; Pancake Mix and sugar in a bowl. Cut butter into flour mixture with two knives until butter is in very small pieces. Add oil, then ice water, slowly until dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper to about 1/8-inch (it will puff and swell when in bakes). Peel the top paper off and invert into a pie dish. Peel off the second sheet of paper and arrange, fix crust edge. Or instead of rolling out, press dough into pan with fingers, the thinner the better.

Unfilled Crust: Use fork to perforate crust then bake at 350º for 12 to 15 minutes.

Filled Crust: Fill crust and follow baking directions from your pie recipe.

Helpful Hint: Baking pie on lower racks allows the bottom of the crust to bake more thoroughly. Foil can be placed on edges to decrease browning the crust edge.