Pie Crust

Average Rating 5 from 2 ratings

Easy, light and flaky pie crust made with our Baking & Pancake Mix. 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.


5 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!

  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!

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