Do you need a last minute shortcut for those holiday pies? Or perhaps you’re looking for quick roll out pie dough for an easy dessert? Wholly Wholesome Pie Crusts could be your solution. Their shells come in several dairy-free varieties, including organic wheat and certified gluten-free. And their roll out dough is perfect for making a top crust but can also be shaped for other recipe needs.
And unlike most other brands, Wholly Wholesome is very transparent with their ingredients and processes. Wholly Wholesome Pie Crusts are made with just a handful of simple, non-hydrogenated, no funny-business ingredients. They also go the extra mile with certifications, boldly note top allergens, and even disclaim allergens in their factory (beyond the same line!).
Wholly Wholesome Pie Crusts (Bake-at-Home Pie Shells)
I’ve reviewed Wholly Wholesome’s whole, frozen dairy-free pies before. But for DIY cooks 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.
Wholly Wholesome discontinued their shelf-stable crumb crusts, but their bake-at-home pie shells remain a grocery store staple. They come in 9-inch Traditional, Whole Wheat, Spelt, and Gluten-Free varieties. These premade conveniences 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).
Organic Traditional Pie Shells
This is a simple, classic pie crust. It bakes up light and flaky, according to the directions. My husband is a classic pie crust fan, and he gave it two thumbs up. This pie shell is also available in a smaller 6-inch variety.
Ingredients: organic wheat flour, organic palm oil, water, organic cane sugar, sea salt. contains: wheat. made in a facility that uses dairy products.
Nutrition (per 1/8th crust): 120 calories, 8g fat, 10g carbs, 0g fiber, 1g sugars, 1g protein.*
Organic Whole Wheat Pie Shells
I’m a true whole wheat fan. I love the nutty flavor whole grains impart, so I preferred this pie crust. It baked up perfectly, according to the directions, and was still flaky enough to win my husband’s approval.
Ingredients: organic whole spelt flour (wheat), organic palm oil, water, organic cane sugar, sea salt. contains: wheat. made in a facility that uses dairy products.
Nutrition (per 1/8th crust): 110 calories, 8g fat, 9g carbs, 2g fiber, 1g sugars, 2g protein.*
Organic Spelt Pie Shells
I haven’t found this crust yet!
Ingredients: organic whole wheat flour, organic palm oil, water, organic cane sugar, sea salt. contains: wheat. made in a facility that uses dairy products.
Nutrition (per 1/8th crust): 120 calories, 9g fat, 9g carbs, 1g fiber, 1g sugars, 2g protein.*
Gluten Free Pie Shells
Since gluten-free baked goods can be more finicky, I have a more detailed review for Wholly Wholesome Gluten-Free Pie Shells. I even took some photos when I used one to make a 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. They lacked the bitterness that so many savory gluten-free baked goods suffer with.
But 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.
Ingredients: brown rice flour, water, organic palm fruit oil*, organic evaporated cane syrup, tapioca starch, potato starch, contains less than 2% of each of the following: sea salt, aluminum free baking powder (sodium acid pyrophosphate, baking soda, tapioca starch, monocalcium phosphate), guar gum.
Nutrition (per 1/16th crust): 100 calories, 5g fat, 12g carbs, 0g fiber, 2g sugars, 1g protein.*
Wholly Wholesome Organic Pie Dough (Roll Out & Bake)
In addition to the preformed pie shells, Wholly Wholesome offers pre-rolled pie dough that can be rolled on as a top pie crust, cut, or even shaped as needed. Their dough has slightly different ingredients from their pie shells to make it a bit more pliable for home cooks to use.
Organic Traditional Rolled Pie Dough
Ingredients: organic wheat flour, organic palm oil, water, organic cane syrup, sea salt, organic cane sugar, organic guar gum, organic rice flour. contains: wheat. made in a facility that uses dairy, egg, soy.
Nutrition (per 1/8th dough): 130 calories, 9g fat, 11g carbs, 0g fiber, 1g sugars, 1g protein.*
Organic Whole Wheat Rolled Pie Dough
Ingredients: organic wheat flour, organic palm oil, water, organic wheat flour, organic cane syrup, sea salt, organic cane sugar, organic guar gum. contains: wheat. made in a facility that uses dairy, egg, soy.
Nutrition (per 1/8th dough): 120 calories, 7g fat, 13g carbs, 2g fiber, 1g sugars, 1g protein.*
The Facts on Wholly Wholesome Crusts
Price: $6.49 per two-pack of crusts; $7.69 per 16-ounce roll out dough
Availability: Wholly Wholesome Pie Crusts (Shells) and Pie Dough are sold frozen, near the frozen desserts and frozen fruit at grocers in the U.S. We’ve spotted them at Natural Grocers, Sprouts, Whole Foods, Albertsons stores, Publix, and Winn-Dixie.
Certifications: Wholly Wholesome Pie Crusts (Shells) and Pie Dough are Certified Kosher Pareve. The gluten-free varieties are Certified Gluten-Free. The wheat-based varieties are Certified Organic.
Dietary Notes: By ingredients, Wholly Wholesome Pie Crusts (Shells) and Pie Dough are dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Select varieties are made in their gluten-free bakehouse.*
For More Product Information: Visit the Wholly Wholesome website at www.whollywholesome.com.
*Always read the ingredient and nutrition statement prior to consumption. Ingredients, processes, and labeling are subject to change at any time for any company or product. Contact the company to discuss their manufacturing processes if potential allergen cross-contamination is an issue for you. No food product can be guaranteed “safe” for every individual’s needs. You should never rely on ingredient and allergen statements alone if dealing with a severe food allergy.
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What Others Are Saying ...
Crust Broke apart
After baking crust midway, I could see the crust was separating and breaking apart. Of course I couldn’t use it. Very disappointing when you tell someone you’re bringing over a homemade lemon meringue pie.😒
Have been using GF WWholesome pie crusts for years now. It's great!
I don’t have trouble getting it to brown. I use a glass pie dish so I can tell when it is properly browned and don’t stop the baking process until it is perfectly done. I find the crust more technically crisp than flaky, but it’s still really good and I get lots of positive comments on it.
I find the crust is a bit small, so I always take out the crust from the aluminum pan while it’s frozen, spray the glass pie plate with a little spray oil (I use avocado oil), and then butter my fingertips before I center the crust and spread it out from the middle to the edges, carefully, so as not to put holes in the crust. Then I do the same with the vertical edge, gently squeezing them together and forming a little peak on top that I sprinkle with sugar for sweet pies, and use kosher salt for savory pies.
I even use these to make a top crust. I let it thaw, then form it into a ball, then a disc, then roll it out between two sheets of plastic wrap dusted with gluten free flour. I take off the bottom layer of plastic wrap and place it over the pie and set it down gently on top, as centered as I can. Then carefully, slowly peel off the top layer of plastic before sealing around the edge.
This works great and nobody knows that it’s not homemade! It truly is very close to the quality of a homemade crust, so much so that it’s not worth making it by scratch.
For those who don’t get it right the first time, I have found that balling it up and rolling it out a couple of times does not affect the quality, amazingly enough!
The pie crust is crispy but not sure why there is so much grease on my cookie sheet. Must have at least 2-3 tablespoons of fat. I have made pie crust before and never had grease on the cookie sheet
The gluten free pie crusts are wonderful: tasty, easy to use, bake well. But the recipes on the back of the label are impossible to read as the shell defrosts. Please publish the recipes online. Thanks.
Response from Go Dairy Free
I’m not sure what recipes are on their packaging, but this is a Wholly Wholesome Pecan Pie Recipe -> https://www.godairyfree.org/recipes/aunt-bonnies-egg-free-and-dairy-free-pecan-pie
Easy as pie
I have been disappointed with gluten free pie crusts in the past; not so with Wholly Gluten free pie crust. I had never seen the brand before; admittedly skeptical, I decided to take chance and buy them. I am so happy I did, these are the best gluten free crusts I have ever used. They were not soggy and the edges actually browned and had the crisp crunchy texture I love. Most gluten free items lack the texture I remember. I recommend this product and humbly ask “please don’t fix these crusts for any reason, they are not broken. Thank you for working to provide a great product.
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.
Have used Traditional, Wheat, and Gluten-Free Pie Shells
The traditional and wheat work perfectly. I’ve used them for a few different pies, and people raved. Both came out flaky and delicious – 5 stars. The gluten-free pie shell tastes good, but was more finicky. It was definitely under-baked per the instructions and even with a couple extra minutes of baking. With the right timing though, it could be good – 3.5 stars.