Vegan + Gluten Free Pie DIY Dough Kit
Full Prep
Hands-on cooking
Freeze It
Enjoy fresh or stock up
Erin McKenna’s bakery has been a Lower East Side landmark for vegan and gluten-free baking since 2005, with outposts in LA and at Disney Springs in Orlando. This Vegan and Gluten-Free Pie Dough Kit takes the guesswork out of scratch baking, delivering the bakery’s signature allergy-friendly dough — pre-made for a flaky texture and rich flavor — alongside two pie tins and step-by-step rolling and baking instructions. Whether the plan is a sweet summer fruit pie or a cozy savory tart, the dough rolls out, gets filled, and bakes into a fresh, homemade pie that’s completely gluten-free and plant-based.
This package serves 16 people and includes
- 1 Package of Premium Pie Dough
- 2 Pie Tins
- 1 Set of Rolling and Baking Instructions
- Kit ships with ice packs, may thaw in transit.
- Upon arrival, store for up to 1 day at room temperature, up to 7 days in the refrigerator, or up to 2 months in the freezer.
To Serve
Preparation
- Thaw the Dough: Transfer the dough from the freezer to the refrigerator 12 to 24 hours before baking to thaw completely. For a quick thaw, let it sit at room temperature for 1 to 2 hours until it is pliable but still cool to the touch.
- Prep Your Station: Lightly dust your countertop and rolling pin with gluten-free flour or roll the dough between two sheets of parchment paper to prevent sticking.
- Roll It Out: Gently roll the dough from the center outward, rotating it slightly after each roll, until it forms a circle roughly 11 inches in diameter (about 1/8-inch thick).
- Transfer to Tin: Carefully press the rolled dough into your included 9" pie tin, pressing it gently into the bottom and sides. Trim any excess overhang or crimp the edges with your fingers or a fork for a decorative finish.
- Fill and Bake: Add your favorite sweet or savory filling. Bake in a preheated oven according to your specific filling recipe (typically 350°F) until the crust turns a beautiful golden brown and the filling bubbles.
- Baking Time & Temperature: Bake at 350°F for 25-30 minutes or until the pie dough is golden brown.
Serving
- Cool Before Slicing: Let the pie cool completely on a wire rack for at least 1 to 2 hours before slicing. Gluten-free crusts need time to set as they cool to ensure clean, neat slices that hold their shape.
- Serving Suggestions: Slice directly from the 9" tin and serve. Pair sweet dessert pies with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream.
- Storing Leftovers: Cover any leftover pie loosely with foil or plastic wrap and store it in the refrigerator for up to 4 days.
- Reheating: To crisp up the crust for leftovers, warm individual slices in a 350°F oven or toaster oven for 5 to 10 minutes. Avoid using the microwave, as it can make the gluten-free crust soft or gummy.
- Vegan and Gluten Free Pie Dough Kit – Rice Flour, AP Flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain White Sorghum Flour, Fava Bean Flour), Oat Flour, Arrowroot, Vegan Sugar (Unrefined Cane Sugar), Xanthan Gum, Kosher Salt, Coconut Oil, Butter, Coconut Milk. Contains: Milk, Coconut.
Gluten-Free, Vegan, Dairy-Free, Egg-Free, Soy-Free, and Kosher.
The Legendary Vegan & Gluten-Free Bakery
The Legendary Vegan & Gluten-Free Bakery
Erin McKenna opened her bakery on New York’s Lower East Side back in 2005 with two rules: create a bakery free of harmful ingredients, and wear cute uniforms. Since then, additional storefronts have opened in LA and at Disney Springs in Orlando, and the bakery has established itself as one of America’s top destinations for drool-worthy vegan & gluten-free baked goods.
Yep, you heard that right: not only are all of Erin’s cakes, pies, cupcakes, and other sweets completely vegan and gluten-free, they’re also non-GMO, sweetened with only agave nectar and vegan sugar, and all ingredients are responsibly and carefully sourced. Oh, and did we mention that it’s all DELICIOUS?!
