Well, hello there Dough Boy. Have you heard? Pillsbury® is getting into the gluten-free game and they’ve just released upon the world not one, not two, but THREE gluten-free classic dough situations. You’ve got your gluten-free chocolate chip cookie dough, your gluten-free pizza dough, and your gluten-free pie crust. I was lucky enough to receive all three in the post and got to experimenting.* Thank you, Pillsbury®!

While this is great news, I hope the good people at Pillsbury® don’t think I’m going to stop writing letters about developing gluten-free crescent rolls. Because come on, Christmas. In the meantime, there’s a whole lot of goodness that can created out of these ready-made doughs. I’m thinking ice cream sandwiches with those cookies, pizza night at home (hey, no cross-contamination!), and any kind of pie you can imagine. Me? I imagined a gluten-free chocolate chip pie. Yes, I did.

I’ve been one of those devotees to Whole Foods gluten-free crusts, virtually giving up on ever having a roll out type crust wherein I squish the ends around the pie plate. And that’s just sad. While I did not make this gluten-free crust on my lonesome (duh, Pillsbury® did), I was able to shape it, pat it, and feel just a little bit more like Grandma. If only I’d taken the fork to the edges to make it all purty! How did I forget that??? Anyway, it felt good. And kind of normal. And tasted amazing. Easy, breezy, gluten-free pie.

Before you think I’m totally hard core, please note that this chocolate chip pie is not in fact, made with gluten-free Pillsbury® pie crust AND gluten-free Pillsbury® chocolate chip cookie dough. Just the pie dough, folks. This time.

So here’s how you make this deliciousness happen. How do you think you could go crazy with Pillsbury® gluten-free doughs? Do tell.

*Full disclosure: this article is financially supported by Pillsbury®

Gluten-Free Chocolate Chip Pie

adapted from The Amish Cook’s Baking Book

Prep time: 15 minutes Cook time: 1 hour

Ingredients

1/2 of Pillsbury® Gluten-Free Pie Crust

1 cup sugar

1/2 cup all-purpose gluten-free flour

2 large eggs

1/2 cup melted butter

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

1. Preheat oven to 425 degrees. Spray 12-inch pie pan with non-stick gluten-free spray. Remove half of Pillsbury® Gluten-Free Pie Crust from tub and knead until fully mixed.

2. Place dough on parchment paper and flatten with your hands. Take another piece of parchment paper and place on top of the gluten-free dough. Using a rolling pin, evenly roll out Pillsbury® Gluten-Free Pie Crust into a disc. Transfer pie crust from parchment paper into pre-sprayed pie pan. Shape edges of pie crust around pan as desired. Bake in hot oven for 10-15 minutes until lightly browned.

3. While pie crust is pre-baking, combine sugar and gluten-free flour in a bowl with whisk. Beat two large eggs, then add to flour and sugar mixture. Add melted butter and combine thoroughly. Mix in chocolate chips and vanilla.

4. Turn oven down to 350 degrees. Allow pie crust to cool for 10 minutes before pouring in chocolate chip pie mixture. Then bake for 40-45 minutes until top is golden brown.

Makes: 8 servings