Pie Crust with Baking & Pancake Mix

Name: Pie Crust with Baking & Pancake Mix
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: one 9-inch pie crust
Ingredients: 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

on Sep 10 2025

Prep Time 15 minutes

Cook Time 12-15 minutes

Total Time 27-30 minutes

Serving Size one 9-inch pie crust

Ingredients

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

Directions

Combine the Baking & Pancake Mix and sugar in a bowl. Cut in the chilled butter using two knives, a pastry cutter, or the paddle attachment of a stand mixer, until the butter is in very small pieces. Add the oil, then add the ice water slowly, just until the dough comes together and is not sticky. You may not need all the water.
Roll the dough out between two sheets of parchment or wax paper until thin, about ⅛ inch, since it will puff and swell as it bakes. Peel off the top sheet, invert the dough into the pie dish, then peel off the second sheet and fit the dough into the dish, fixing the edge. If the dough is too soft to roll, press it evenly into the pan with your fingers instead, the thinner the better.
For an unfilled (blind-baked) crust: perforate all over with a fork, then bake at 350°F for 12 to 15 minutes, until set and lightly golden.
For a filled crust: add your filling and follow the baking directions from your pie recipe.
If the dough feels soft or sticky, chill it for 15 to 20 minutes before rolling. Gluten-free dough is more delicate than wheat dough, so pressing it into the pan is always a reliable backup.
To keep it gluten-free: Pamela's Baking & Pancake Mix is GFCO-certified gluten-free, so this is a light, flaky crust with no gluten. Keep your fillings gluten-free too, so the whole pie stays gluten-free.

A good gluten-free pie crust should be the easy part, and this one is. Made with our Baking & Pancake Mix, it comes together with just a few pantry staples and bakes up light and flaky, whether you are filling it with fruit, custard, or a savory quiche. Gluten-free dough can be delicate, so we roll it between two sheets of parchment, or skip the rolling pin entirely and press it right into the pan. It is the dependable, no-fuss crust every pie deserves, deliciously gluten-free the way Pamela's has done it since 1988.

Back to blog

Sweet crust: keep the sugar for fruit and custard pies.
Savory crust: omit the sugar for quiche and pot pies.
Press-in crust: skip the rolling and press the dough into the pan.

Make ahead & storage

Make the dough ahead, wrap it, and refrigerate up to 2 days or freeze up to 1 month.
Bring it to a workable temperature before rolling or pressing.

Gluten-Free Pancake & Baking Mix, 4 lb.

$22.49

- MAKES ABOUT 90 PANCAKES
- 8 GRAMS OF WHOLE GRAIN PER SERVING
- NO ADDED SUGARS

The whole family will love light and fluffy gluten-free pancakes made with Pamela’s Baking & Pancake Mix. With premium ingredients like cultured buttermilk and almond meal, and 8 grams of whole grains per serving, this mix can also be used to make all types of delicious baked goods! Try it yourself to see why Pamela’s is still the #1 gluten-free pancake mix!

Pack Size

Single

3 Pack / Save 15%

6 Pack / Save 20%

12 Pack / Save 23%