Wholly Wholesome Meets Consumer Needs for Gluten-Free Baked Goods CHESTER, N.J. (February 6, 2012) – Wholly Wholesome, the leader in all-natural and organic baked goods, announces the addition of its first ever gluten-free product to its better-for-your family product line. The brand’s new pie shell is not only gluten-free, but also kosher, all natural, vegan and dairy-free. This new frozen, ready-to-bake product will be available early Summer 2012 at select all natural and grocery stores across the country. Wholly Wholesome is expanding its product offerings to provide loyal consumers with a gluten-free option that is pleasing to taste, convenient and able to stand up to the most decadent pie filling while still holding its form despite its wheat free recipe.

 “Our new pie shells hold true to our belief that one should not have to sacrifice taste for ingredients,” said Doon Wintz, President, Wholly Wholesome. “We’ve been hungry to enter the gluten-free world for a long time, but we wanted to pace ourselves and ensure we had the right product with the right standards. We are thrilled to offer a quality gluten-free, ready-to-bake product to meet the needs of our gluten-free customers.”

Host a pie tasting at your home for friends to bring over their favorite recipes 

Organize a pie bake off to raise money for a charity or cause

Make a baking party by inviting friends over and having everyone bring an ingredient to create a mouth watering pie for dessert.

Wholly Wholesome Chicken or Turkey POT PIE (for double crust 9” pie) for left over white/dark meat turkey or chicken

Ingredients (serves 6-8)

2 Wholly Wholesome 9” Organic Pie Shells (you can also use Whollly Wholesome Organic Rolled Pie dough and your own pie tin)

2 cups Cubed or pulled Roast Chicken or Turkey

¼ cup sliced cooked carrots*

½ cup cooked peas*

½ cup cubed cooked potatoes*

2 tbsp butter

1 ½ tbsp. flour

¼ tsp salt

¾ cup chicken broth

¾ cup milk

1 egg for egg wash and a splash of milk (egg wash)

*if you are not using canned vegetables, then you can cook the vegetables by boiling or microwaving for 5 minutes or until soft.

Thaw Wholly Wholesome Pie shells in refrigerator overnight or for 30 minutes out of the freezer

Preheat oven to 425˚f

►THE MIXTURE

Combine Chicken, carrots, peas and potatoes

►A SIMPLE SAUCE

Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens

► COMBINE THE SAUCE WITH THE MIXTURE

►FILL AND BAKE

Pour filling into shell, brush edge of pie shell with beaten egg and milk (egg wash)

1. Take second shell out of pan and invert over pie filling, press edges together to seal (or use a Wholly Wholesome rolled pie dough for the top crust.
2. Brush top crust with beaten egg and milk (egg wash)
3. Cut a few slits in the top shell to allow steam to escape.
4. Place pie on a baking sheet (foil underneath optional)
5. Bake for 35-45 minutes on lower rack at 425˚f or until crust is golden brown.

  Start planning your holiday meal by finding these delicious baked goods in the retail freezer case:

• 9” Certified Organic Homestyle Bake At Home Pie Shells- Traditional, Wheat & Spelt  
• 6” Certified Organic Flaky Traditional Bake At Home Pie Shells
• 9” Certified Organic Traditional Bake At Home Rolled Pie Dough
• Natural Selection of Quick & Easy Bake At Home Dairy Free Pumpkin and Fruit Pies- Apple, Cherry & Blueberry

Wholly Wholesome’s NEW  and Improved Dairy Free Pumpkin Pie. Our Dairy Free Pumpkin Pie Just got Better….Just in Time for the Holidays. No Need to Ever Sacrifice Taste!

Natural Products Expo West 2011- We asked and Dairy Free Pumpkin Pie tasters told. See one taster’s response .

http://www.youtube.com/watch?v=t_eiDKZhkHE&feature=youtu.be

Ingredients:

8 oz.  cream cheese softened

2 cups pumpkin puree

14 oz. sweetened condensed milk

3 eggs

1 tsp. pumpkin pie spice

1 9″ Wholly Wholesome Organic Pie Shell

Directions:

1-Preheat oven to 350 degrees.

2-Mix cream cheese and condensed milk together until smooth.

3-Stir in the pumpkin puree, pumpkin pie spice and eggs.  Mix until well combined.

4-Pour batter into pie shell.

5-Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.

6-Serve warm.

Enjoy!

Watch the video here–not just because we’re featured in it–we think you’ll enjoy the rest of Divya’s great suggestions for space- and time-saving baking gadgets. And be sure to check out BehindtheBurner.com’s Wholly Wholesome Organic Pie Shell Giveaway!

Did you know?

Did you know our Organic Pie Shells have also received notable kudos from these great publications:

• Good Housekeeping Magazine — For their November 2009 issue, Good Housekeeping Magazine tested a variety of frozen, pre-rolled refrigerated and dry mix varieties of pie shells and crusts. We are tickled pink to say that our Wholly Wholesome™ Organic Traditional 9″ Pie Shell came out on top with First Prize! Good Housekeeping says our pie shell tastes “just like Grandma’s.”
• Real Simple Magazine — Real Simple Magazine’s November 2008 Thanksgiving Shortcuts Road Test named our Organic 9″ Pie Shell as best pie crust, calling our pie shell “amazing―it’s super flaky and soft, with a hint of butter.” All of the products in Real Simple Magazine’s Thanksgiving Shortcuts Road Test were also featured on CBS The Early Show–watch the video here.