Easy Pie Crust

Average Rating 5 from 3 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

INGREDIENTS:

  • 1 bag (3½ 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 (½ cup) ice cold water, adding a TBSP at a time as needed
  • 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

DIRECTIONS:

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 TBSP additional water at a time if dough is too dry. Do not over-handle dough.

For a double crust pie:

Divide dough roughly into two portions: 2/3 for the bottom pie crust and 1/3 for the top pie crust. Roll between sheets of parchment paper or plastic wrap, to about 1/8" thick. Peel off top layer of plastic wrap o parchment paper and invert into lightly greased or sprayed pie plate, and fix into pie plate. Peel off second sheet of wrap and fix crust edge. (Cover and chill if dough is too soft.) Take the 1/3 pie dough and roll out into a circle the diameter of your pie plate. Invert the crust on top of the filled pie and fix edge and cut a couple of slashes to let the steam escape. Bake according to the filled pie recipe that you are using, in bottom third of oven.

For a single crust pie:

Divide dough in half and follow instructions above. Recipe will make two 8-9 inch single pie crusts. Bake according to the filled pie recipe that you are using, in bottom third of oven.

For pre-baked shell:

Bake in lower third of oven for 28 to 30 minutes. This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling.

Dough may be frozen for later use; wrap in plastic and freeze, and thaw completely before use.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/easy-pie-crust/

6 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.

    • Michele November 8, 2016 at 7:36 pm #

      I have just a hand mixer and use the regular beaters. They cut the butter in better. I would think a food processor would work but don’t over process.

  5. Michele November 8, 2016 at 7:33 pm #

    I made a half bag recipe for a one crust quiche. The recipe is so easy and comes together great. Baked, it is buttery and flaky. You would never know it is GF. Many other recipes come out tough. This one does not. I love it. I can now make Thanksgiving pies again. Thanks Pamela’s.

    Recipe Rating: 5

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