Sweet rice flour, Brown rice flour, White rice flour, Sorghum flour, Potato starch, Arrowroot flour, Millet flour, Potato flour, Xanthan gum, Vegan butter sticks (oil blend (palm, soybean, canola, flax, olive oil), water, salt, flavour, soy protein, soy lecithin, non-dairy lactic acid, annatto), Water, Tapioca flour, Apple cider vinegar (contains sulphites), Salt.
Our Pie Dough balls weigh 300g. They can be used for a 10″ bottom only pie by simply thawing and rolling out to fit 10″ pie shell. It can also be used for an 8″ two crust pie by simply thawing and dividing the pie dough into two portions – one 100g piece and one 200g piece (1/3 to 2/3 ratio). Roll the 200g portion out to fit the bottom of the pie shell, fill with desired filling, and place rolled 100g portion on top. Pinch top and bottom pie doughs with fingers or a fork. Bake according to directions of your pie filling.