Need a last minute shortcut for those holiday pies? Quick dough for an easy pizza night in between the festivities? Wholly Wholesome Crusts come in several dairy-free varieties, including both organic wheat and certified gluten-free.
To note, I love how transparent Wholly Wholesome is with their ingredients and processes. The Wholly Wholesome crusts have just a handful of simple, non-hydrogenated, no funny-business ingredients, they go the extra mile with certifications, they boldly note top allergens and even disclaim allergens in their factory (beyond the same line!).
Tasting Notes for Wholly Wholesome Crusts
Wholly Wholesome offers dough for pies and pizzas, but since we are approaching the holidays, I’ll start with the pumpkin- and apple-friendly pie shells.
Bake-at-Home Pie Shells
I’ve reviewed Wholly Wholesome’s whole, frozen dairy-free pies before. But for you do-it-yourselfers, or those like me who love this dairy-free, soy-free pumpkin pie filling, the Wholly Wholesome bake-at-home pie shells are worth considering.
Unlike their shelf-stable pie crusts, the pie shells are sold in the freezer section in two-packs, and are meant to be baked according to your recipe (pre-baked or filled and then baked). It’s been years since I’ve trialed any of their wheat-based crusts, so I can’t weigh in on those yet, but we recently sampled their Gluten-Free Pie Shells when making Chocolate-Peppermint Pudding Pie.
I really liked the flavor of the gluten-free Wholly Wholesome crusts – and I’m not typically a pie crust fan. My friend Caroline concurred that it was quite pleasant in flavor, mild, yet tasty on its own, and lacking the bitterness that so many savory gluten-free baked goods can have.
There was just one big drawback … it doesn’t quite bake up. As you can see, the crust didn’t brown at all. In fact, I cooked it two minutes longer than recommended, and it was still a little doughy rather than flaky. Caroline was a bit turned off by this “undercooked” vibe. Though, I still found the crust too yummy to leave behind. Overall, she did agree with me that the flavor warranted a solid 4 stars, and that with a little extra cook time, it might meet her flakier expectations.
Bake-at-Home Pizza Dough
Opting not to bother with a wheat-filled version, Wholly Wholesome’s first foray into pizza dough is certified gluten-free! In fact, it is “Produced in a Gluten, Wheat, Dairy, Egg, Soy, Nut & Casein Free Environment”.
We actually love my homemade gluten-free, dairy-free pizza crust recipe, so I have high standards for the store-bought versions. That said, Wholly Wholesome definitely delivered on flavor. We had three taste-testers and all agreed: scrumptious!
But again, there were a couple of baking caveats. I followed the lead directions to top and then bake. It yielded a very under-cooked crust, even with a few extra minutes of baking time. I definitely recommend pre-baking the pizza dough, at least for 5 minutes. The parts that were exposed didn’t rise at all. If you roll it thin, expect it to stay that thin – though it may rise a touch more if pre-baked.
The Facts on Wholly Wholesome Crusts
Certifications: All of the Wholly Wholesome Crusts we’ve viewed are Certified Kosher Pareve. The gluten-free varieties are Certified Gluten-Free. The wheat-based varieties appear to be Certified Organic.
Dietary Notes: By ingredients, Wholly Wholesome Crusts are dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Select varieties are made in their gluten-free bakehouse. Nonetheless, verify on the label and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes, ingredients, and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Wholly Wholesome website at www.whollywholesome.com.
Average Reader Review
Leave Your Rating & Review for This Product
What Others Are Saying ...
I absolutely love the gluten free pie shells anyone that has them say how good the crust is
Crusty Browned Perfect Pie Crust is Hard to Find - This was it!
Used Wholley Gluten Free Pie Crust for a Chicken Pot Pie. I prebaked the bottom crust for 12 minutes to brown then filled with prepared chicken pot pie ingredients. I think I let the pie crust thaw for too long as it was hard to separate from foil pan for the top crust, but I used a spatula to upside down the dough onto the pie. Had to piece together a bit but covered well. As a long time gluten free person, I can tell you it’s hard to find tasty pie crusts. I have used Bob’s do it yourself pie crust which is a lot of work. This is easy and the results are the same if not better. I did bake for much longer than instructed but just let the browning of the crust guide me. It was crispy and delicious. I can’t wait to make a lemon meringue – my favorite, and I know this is the crust to do it with.
Gluten-free pie shell and pizza dough
The gluten-free pie shell and pizza dough hit home runs in the flavor department. Both scored big with our taste buds, and neither had any “off” notes that are common in these types of gluten-free baked goods. The only caveat was the bake-ability – neither browned (but we were okay with that), both required more baking time than called for, and the pizza dough is best for thin crust fans.