Joe C.
Yelp
I believe it was Big Daddy Kane who originally said that making tender and flaky gluten-free pie crust ain't easy. Or maybe that was "pimpin". Either way, the folks at Pie Jacked in Round Rock have nailed it (the pie thing, not the other).
It's definitely a family affair at Pie Jacked. A family with a long history of pie making, they found that they needed to work around certain food allergens to accommodate a young family member with autism. Now they've grown up from renting commercial kitchen space and distributing to places like Wheatsville Co-Op (where they were July 2017 Local Vendor of the Month), It's a Grind Coffee, Cafe Yolly, and Monkey Nest to having their own kitchen/storefront, open to the public and next to Nancy's Sky Garden.
But don't think of it as a gluten-free bakery that avoids any use of all eight of the FDA's "Eight Major Food Allergens". (yeah, that's really a thing: https://goo.gl/7VPrS6... No milk, no eggs, no butter, no nuts, no wheat, etc.), is GMO and corn-free, and completely vegan.
Just think of it as a really good bakery that's pretty much safe for all.
We took home a lemon-poppy seed mini-loaf, which was perfection. We also brought home a mini-cherry pie to split, which, sheepishly, my wife offered the final bite of when she realized she had enjoyed almost all of it before I could sample it. I am NOT rating them on a "good for gluten-free" scale. Their stuff is great outright! Full disclosure, my wife was not completely in love with the pumpkin pie she sampled (though the folks right next to us raved about it). But that is more because of my wife's affinity to the "canned pumpkin filling" she grew up with. Pie Jacked's version is more pumpkin-spice/molasses-ey than what she's used to. That's more a difference in flavor preferences, and not a knock.
Menu isn't huge (...yet. A few pie flavors, a couple coffee cake variants, and we sampled the brownies which don't seem to be mentioned on the website yet,) But now that they have full-time use of their own kitchen, they have more than enough time to play with new recipes and seasonal ingredients (when, exactly, IS strawberry/rhubarb season???).
4.6 stars