Pie Crust

Average Rating 3.5 from 5 ratings

Easy, light and flaky pie crust made with our Baking & Pancake Mix. Please note we have other pie crust recipes using other products that will turn out a better pie crust. For more information, see Pamela’s Pie Crust Tips. (Picture below is of unbaked crust.)

Pie Crust with Baking & Pancake Mix

Yield: One 9" pie crust

Pie Crust with Baking & Pancake Mix


  • 1½ cups Pamela's Baking & Pancake Mix
  • 2 tsp sugar (omit sugar for savory crusts such as for quiche)
  • 4 TBSP unsalted butter, chilled
  • 2 TBSP oil
  • ¼ cup ice water


Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water.

Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8″ as it will puff and swell when it bakes. Peel the top paper off dough and invert into pie dish. Peel off second sheet of paper and arrange dough and fix crust edge. Or instead of rolling out dough, press it into pan with fingers, the thinner the better.

UNFILLED CRUST: use fork to perforate crust then bake at 350° for 12-15 minutes.

FILLED CRUST: fill crust and follow baking directions from your pie recipe.

© Pamela's Products, Inc.


20 Reviews or Comments for Pie Crust

  1. Andrea December 28, 2014 at 8:14 am #

    We are big fans of ‘Pamcakes’ in our house! I make them several times a week. Back when I could eat gluten, I loved making pies with pie crust from scratch, but was really struggling to find a palatable GF option. I just couldn’t achieve the tender, flakey crust that I did when I baked with gluten. One day I noticed the pie crust recipe on Pamela’s Baking & Pancake mix and gave it a try. I used half butter, half non-hydrogenated vegetable shortening, and clear glass pie pans, greased with coconut oil. I chilled the dough, then rolled between pieces of plastic wrap. I made pecan pies, a non-corn syrup version, so had to also use Pamela’s Artisan Flour in the filling to thicken. The result? Hands down, the best pecan pie I have ever made, gluten or gluten free. This has become my go-to pie crust recipe. Thanks again, Pamela!

    Recipe Rating: 5
    • Cynthia January 1, 2015 at 2:18 pm #

      Andrea, I would love to have your non-corn-syrup pecan pie recipe!!! Thanks!!!

    • Monica January 22, 2015 at 3:50 pm #

      I want the pie recipe too!

    • Lynn July 25, 2015 at 6:20 am #

      Please please will you share your pecan pie recipe or where can we find it! :))

  2. Mary Dorchester January 17, 2015 at 6:37 pm #

    I’ve been gluten free and corn free since 1993. I’ve tried dozens of GF pie crust recipes, and been disappointed by all. Pamela’s — you’ve done it! You’ve come up with a great pie crust! Thank you! I made my first successful GF pie crust tonight. Your recipe made a two crust mincemeat 8″ pie, which both my husband and I really enjoyed. . . . A comment from this first time Pamela pie crust maker — lower the heat for the usual 2 crust pie temperature. I started at 15 min. at 400 degrees F. Next time I’ll try 375 degrees. And then I lowered the heat to 350 degrees for the next 20 minutes. Still too warm. I over browned the crust. But it still was good! Thank you, Pamela!And I would like that non-corn syrup pecan pie recipe too!

    Recipe Rating: 5
  3. Beth W. February 25, 2015 at 5:25 pm #

    I just tried this pie crust for my pot pie recipe. It was delicious! I spread butter and egg on top before baking for 20-23 minutes. I used the Pioneer Woman pot pie recipe and it was delish!

  4. Cristina August 18, 2015 at 7:34 am #

    I used this recipe this morning to make mini pies (one recipe made 6 mini pies with tops). It was deicious and very easy to make. I didn’t have much luck with rolling it out, so instead I rolled it into balls and made a press-in crust. It worked very well for that.

    • Cristina August 18, 2015 at 7:36 am #

      I forgot to say: Can you please add weight/metric conversions to your recipes? I have a feeling my cup is slightly lighter than yours (110 grams) but it would be great to know for sure.

      • Pamelas Customer Service August 25, 2015 at 3:44 pm #

        A cup of the Baking & Pancake mix should weigh 140g.
        I hope this is helpful!
        Pamela’s Customer Service

  5. Kileen December 23, 2015 at 4:36 pm #

    Burned around the edges despite the silicone edge protector. I hope it tastes better than it looks.

    Recipe Rating: 2
  6. Jack December 24, 2015 at 1:51 pm #

    Have made many pumpkin pies, thought I’d try this recipe. This crust came out burned and awful.

    Recipe Rating: 0.5
  7. belinda December 25, 2015 at 9:56 am #

    Do you bake the top part of the crust before baking as a pie?, im confused. I am making an apple pie.

    • Pamelas Customer Service February 29, 2016 at 10:53 am #

      Hi Belinda,
      If your apple pie recipe calls for unbaked crust, then you do not bake it first.

  8. Donna L. Damone May 14, 2016 at 5:24 pm #

    I have the baking and pancake mix. I want to make the crusts and the filling for a blueberry pie. HELP!!!

  9. Isaiah Rugsaken August 1, 2016 at 10:10 am #

    This recipe is great and I really recommend that you try it.I’m 8 and I really like to bake and my mothers gluten free so I make this all the time, I’m just about to make apricot pie with it to.Thank you so much pamelas.

    Recipe Rating: 4.5
  10. Cecelia October 29, 2016 at 5:34 am #

    Can you use Artisan flour instead of Baking and Pancake Mix?

  11. Bea March 8, 2017 at 6:10 am #

    I made my own pot pie filling for the first time, but I am not sure if I should bake the crust first or put the filling in and then bake it. Can anyone answer that question for me? Thank you

  12. Siree November 29, 2017 at 4:15 pm #

    Hi, I just made my first pie ever and I am new to Pamela’s product. I followed recipe and made 2 batches so I can make a double crusted pie. I took Mary Dorchester advice and baked on 325 for 50 minutes. It looks really good, tastes good, not too sweet but the texture is grainy. I am thinking it’s the oil in the recipe that caused the bite to feel grainy and I added just a tad bit more water than the recipe… I was wondering if I could use applesauce in place of oil?

    • Pamelas Customer Service December 5, 2017 at 3:11 pm #

      Hi Siree,
      Pamela likes to use half shortening and half butter in her pie crusts. You might try that, but never add too much water, because if it gets sticky, it will get rubbery. If there is not enough water, it will be too dry and will fall apart.

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