Check this out. Pillsbury just launched a new collection of gluten-free doughs — chocolate chip cookie, pizza and pastry doughs.
Last week, a box showed up on my doorstep with a sample of each. Oh happy day! I haven’t had pie in years. That is the one I was most excited to try.
But we started by taste testing the chocolate chip cookies.
My kids fought over them, if that gives you any indication as to how good they were. My husband helped himself to a few as well, and he’s pretty picky about his chocolate chip cookies. In his words, “If I were gluten-free, I’d be pretty happy right now.”
I will say that they are every bit a good as any other ready-to-bake cookie I’ve tried, glutenous or not. I will definitely buy these again. My only complaint is, the tub only makes about 20 cookies so it doesn’t go very far — at least not in my house!
Last night we tried the pizza AND pie doughs.
First, the pizza dough. I made two mini-pizzas as afternoon snacks for the kids. The dough is pretty easy to spread, and it’s not too sticky if you follow the directions and grease your fingers and the pan. I put it on parchment to make sure it didn’t stick, and I topped it with my favorite Rose Romano’s marinara, pepperoni slices, and provolone and mozzarella cheeses. Once it was done, I added some basil chiffonade as garnish.
It tasted pretty good, and the kids gobbled it up, but the dough didn’t cook through all the way. I tried to cook the second one longer, but it turned out the same way.
I think I maybe should have rolled it out a bit thinner. I liked the taste and texture, though — at least, around the edges where it was cooked. Since I have a ready-to-bake gluten-free pie crust that I love, I probably won’t buy this again.
And finally . . . the pie!
I was most excited about trying this Pillsbury dough, but it turned out to be the most frustrating to work with. I tried to follow the directions, kneading it until it was no longer crumbly, and rolling it out between two sheets of parchment paper. But I still couldn’t get the pie crust into the pan without it falling apart. Finally I cobbled together something resembling a pie crust. I didn’t even try to make the edges fancy; I just wanted to get the thing in the oven!
Then when I went to pull it out of the oven, I discovered that it shrunk. A LOT.
This part is my fault, though. I definitely used a pie plate that was too big. Had I used a regular 9-inch glass pan, I think it would have been okay because it held my filling just fine. In the future, I’ll remember to leave enough dough above the rim of the pie plate to allow for shrinkage.
It didn’t make for a very pretty picture. But. Take a look at this.
When I sliced it and put it on plates, no one cared that it didn’t fill my pie pan. We all dove in.
The crust was a bit chewy, but the flavor was good. While this crust was nothing like my mom’s homemade, and it wasn’t as flaky and tender as a typical store-bought pie shell, it is a decent gluten-free substitute. Once you fill it with something delicious, it is certainly a worthy vessel.
If I do say so myself, my homemade pie filling was delectable. I used a Strawberry Glacé Pie recipe from my old Betty Crocker cookbook and omitted the cream cheese layer. Everyone in our house scarfed it right down — crust and all. Of course, you can make this recipe with any pie dough you please, gluten free or regular.
And finally, a giveaway.
If you’d like to try the new gluten-free Pillsbury cookie, pie and pizza doughs, I am hosting a giveaway for a tin cooking set and coupons for free product.