Ingredients
Brown Rice Flour, Palm Fruit Shortening*, Water, Organic Cane Sugar, Tapioca Starch, Potato Starch, Sea Salt, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Guar Gum.
*Certified RSPO
This Product is free from: Wheat, Dairy, Eggs, Casein, Soy, Peanut, Tree Nut, and Sesame Seed.
Made in a facility that contains soy and eggs.
A short video demonstration showing how to handle the pie & pastry doughs using the poly sheets to help roll and transfer.
1. Remove a pie & pastry dough disc, keeping the two poly sheets attached. The poly sheets will be used to easily roll out the dough.
2. Place the disc on the countertop to thaw for approximately 90 min until the dough is pliable but still cool to the touch. The dough should be between 54°F and 64°F during handling.
3. Smooth out the two poly sheets on the dough disc to remove any wrinkles and ensure the poly sheets are lying flat on the counter.
4. Roll the out the dough to a 12 – 13in diameter by moving a rolling pin across the top poly sheet. Roll in one direction, then rotate 90° and roll again, repeating until a desired thickness is achieved.*
5. Remove the top poly sheet from the rolled-out dough, center and invert the dough onto a 9in pie plate.
6. Gently press the dough onto the base and sides of the pie plate and place the pie plate with dough in the refrigerator for approximately 5 min until the dough is cool to the touch.
7. Remove the pie plate from the refrigerator and remove the remaining poly sheet.
8. Smooth out any cracks in the dough using your hands and form a pie rim with excess dough.
9. To make a top crust for a pie, repeat steps 1 – 5 with the second piece of dough, instead placing the rolled out dough on top of filled pie and remove remaining poly sheet before crimping edges.