Is Pie Crusts Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the ingredient deck to determine safety for specific diets. For these Pie Crusts, the verdict is definitive: they are wheat-based products. The very first ingredient listed is enriched flour bleached. This is a milled wheat product that contains gluten proteins (gliadin and glutenin). When mixed with water, these proteins form an elastic network that gives the crust its structure, but it is strictly prohibited on a gluten-free diet.

Further down the list, we see wheat starch. While some modified starches can be processed to remove gluten, in standard food manufacturing, wheat starch is used as a binder and thickener and retains gluten. Additionally, the presence of rice flour is interesting. It is likely added here as a texturizer to create a specific crispness, but it does not negate the massive amount of wheat flour used as the base. The combination of wheat flour and wheat starch makes this product unsafe for anyone avoiding gluten.

Nutritional Value

From a nutritional standpoint, this pie crust is a source of refined carbohydrates and fats. The enriched flour provides simple carbohydrates that digest quickly, potentially spiking blood sugar. The fat source is a blend of lard and hydrogenated lard, which contributes to the high calorie count and the presence of saturated fats. While lard creates a flaky texture, it is calorie-dense. The crust also contains sodium propionate and potassium sorbate (preservatives) to extend shelf life. For those monitoring sodium or fat intake, this product should be consumed in moderation as part of a balanced dessert.