Easy Pie Crust

Average Rating 5 from 2 ratings

Truly easy! Enjoy a light and flaky pie crust just like it’s supposed to be, made with our Bread Mix. For more information, see Pamela’s Pie Crust Tips and watch the How To Make a Pie Crust video.

Easy Pie Crust

Yield: two 9-inch pie crusts; or one large pie with bottom and top crust

Easy Pie Crust


  • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (no yeast is used in this recipe)
  • 8 TBSP butter, chilled and cubed
  • 8 TBSP shortening, chilled and cubed
  • 7 to 8 TBSP ice cold water
  • Variations:
  • You can use all butter in place of shortening
  • For a non-dairy crust, use 8 TBSP dairy-free butter and 8 TBSP shortening


Pre-heat oven to 350°.

In the bowl of a stand mixer, using paddle attachment, cut chilled shortening and butter into bread mix until small pea-sized pieces form (or use pastry blender or two knives). Slowly add ice water just until dough comes together (not sticky). Add 1 tsp additional water at a time if dough is too dry. Do not over-handle dough.

Divide dough in half and roll between sheets of parchment or plastic wrap, to about 1/8" thick. Peel off top layer and invert into lightly greased pie plate. Peel off second sheet and fix crust edge. (Cover and chill if dough is too soft.)

For pre-baked shell: bake in middle of oven for 28 to 30 minutes. If filling, bake in the bottom third of the oven, according to individual recipe. Dough may be frozen for later use; wrap in plastic and freeze, and thaw completely before use.

Chef’s note: This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.

© Pamela's Products, Inc.


4 Reviews or Comments for Easy Pie Crust

  1. Valla November 29, 2014 at 8:22 am #

    This crust is perfect for quiche. I have used it at brunch parties and nobody knowsIt’s gluten, soy, corn, sesame, & peanut free!!! I skip the shortening and use just butter, but it’s so well loved that friends have requested I make it for them again. I am testing it on pumpkin pie today, but I see no reason why it won’t be equally fabulous :o) Thank you, Pamela’s, for all of your amazing products and this recipe collection!

    Recipe Rating: 5
  2. Jamie December 21, 2015 at 7:01 pm #

    I prefer this recipe over gluten pie crust! I make all the pies for holiday get togethers and nobody knows the crust is gluten free.

  3. Franny December 24, 2015 at 6:25 pm #

    Holy crap. I made this recipe with all butter and no shortening and used it for a Christmas Eve pork pie and it came out PERFECT, flaky and golden and awesome.

    Recipe Rating: 5
  4. Debbie Cole September 10, 2016 at 8:21 am #

    Quick question – instead of using a mixer with a paddle attachment (I don’t have one) could this be made in a food processor? Thank you.

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