Easy Pie Crust

Average Rating 5 from 7 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 9-inch double pie crust

Easy Pie Crust


  • 3½ cups (525 g) Pamela’s Bread Mix
  • ½ cup (1 stick) butter, cut into ½-inch cubes and well chilled
  • ½ cup shortening (8 tablespoons), cut into ½-inch cubes and well chilled
  • 7 to 8 tablespoons ice 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


Put Bread Mix into bowl of stand mixer with paddle attachment. Add cold butter and shortening and mix until small pea-size crumbs form. With mixer on low speed, slowly add 7 tablespoons ice water, one tablespoon at a time, and mix a minute or two until dough comes together in a ball. If dough does not come together, add another tablespoon ice water and mix again.

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 dough between two pieces of plastic wrap or parchment paper to form a circle that extends 1 inch beyond top edge of pie pan. Peel off top piece of plastic wrap or parchment paper, replace, then flip dough over and roll one last time to smooth out any wrinkles in the dough.

Spray pie pan with nonstick cooking spray. Remove top piece of plastic wrap or parchment paper from dough and gently flip dough over into the pie pan. Reposition dough so it is centered, and gently press dough down into the bottom of pan first, then into sides of pan to form pie crust. Carefully peel off plastic wrap or parchment paper. Evenly trim any overhanging dough and then form a fluted edge by pinching the dough around the rim. Keep in refrigerator while you make pie filling if not using right away.

Roll out the other 1/3 of dough between two pieces of plastic wrap or parchment paper into a circle the diameter of your pie plate. Invert the crust on top of the filled pie and fix edge by crimping the top and bottom together. Cut a couple of slashes in the top crust to let the steam escape when baking. Bake on rack in the lower third of the oven, at temperature and time according to the filled pie recipe that you are using.

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 at 350° in lower third of oven for 28 to 30 minutes. This crust can be pre-baked and then filled with pudding, fresh fruit or your favorite filling.

TO FREEZE DOUGH: Wrap in plastic wrap and freeze. Thaw completely before use.

© Pamela's Products, Inc.


14 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
  6. Mary Jarsma June 18, 2017 at 12:00 pm #

    I get three pie crusts out of this recipe. Two makes it too thick. I agree that it is the best pie crust, gluten free or not. i use all butter, cut in with a pastry blender and mix it by hand. No mixer is required.

    Recipe Rating: 5
  7. CAROL MANZER October 11, 2017 at 1:03 pm #

    This is a good and easy pie crust. It is very easy to roll out and handle and tastes great. I like it better than regular pie crust (with gluten).

  8. Jacqie M November 14, 2017 at 12:49 pm #

    I’m doing some pre-holiday baking preparations. I’ve used Pamela’s GF Bread mix for quite a while and love that it can be used to make many different things. Baking GF bread is even easier using a bread maker. No mixer needed and no mess to clean up afterwards. I love the videos too. Pamela shows you how easy it is to bake using her GF bread mix to make great GF baked goods.I’ll be preparing pie crust dough to put in the freezer for pumpkin pie for Thanksgiving dinner today. I’m planning to bake the chocolate chip cookies and add some pumpkin for GF pumpkin chocolate chip cookies. Yummmm! I’ve made cinnamon rolls from the recipe on the bag of GF Bread Mix and they were a big hit. You can’t go wrong with Pamela’s GF Bread mix. And every thing tastes soooooo good.

    Recipe Rating: 4.5
  9. peter jones January 21, 2018 at 7:39 am #

    My Daughter and I made this yesterday and it was fabulous. We are normally very particular regarding pie crusts because my wife and her family are exceptional bakers and routinely bake incredible non gluten free pies. This pie crust was every bit as good tasting. Rolling the crust out was the most challenging part as it take a lot of strength when the dough is so cold to be able to prevent sticking, also shaping was non existent as the dough would just break off.We were able to line the pie plate and eliminate the excess but a pinched decorated shell no way possible.We made a banana cream and a pumpkin pie 5 stars all the way. My gluten free teenage daughter woke up before her sisters to make sure she got the last piece of pumpkin pie for breakfast.Thanks Pamela we are huge fans.

    Recipe Rating: 5
  10. Allison March 12, 2018 at 6:06 pm #

    Could this be made with all shortening (or coconut oil) instead of dairy butter?

    • peter jones March 13, 2018 at 6:11 pm #

      I am not skilled at converting products, The key element of succeeding with this recipe is the very cold temperature of the butter. I would imagine if you converted to one of your suggestions if you could duplicate the texture and temp it would work very well. Why not try.

      • Allison March 14, 2018 at 11:22 am #

        Peter, thank you for your thoughts! Yesterday I made the crust using all coconut oil and it turned out “OK”. The oil was solid at room temp, but not chilled so next time I’ll take your suggestion and chill it first. Overall though it was pretty crumbly and wouldn’t hold together. Maybe not enough water? I used 8 Tbsp as per the recipe.

  11. Marcia October 4, 2018 at 7:21 pm #

    Very good, easy, and handles pretty well for gluten free

    Recipe Rating: 5

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