Easy Pie Crust

Truly easy! Enjoy a light and flaky pie crust just like it’s supposed to be, made with our Bread Mix. 


    Yield: two 9-inch pie crusts; or one large pie with bottom and top crust

    • 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
    • You can use all butter in place of shortening
    • For a non-dairy crust, use 8 TBSP dairy-free butter and 8 TBSP shortening

    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.

Customer Reviews

Based on 13 reviews

My daughter made this crust last night with apple filling it came out great very yummy!!

Desert Baker

I have had fantastic results using your pie crust recipe with ALL Butter but also ADDING(not substituting) an 8oz package of cream cheese. I still add the water and the crust is so tender. I have received raves from non-gf eaters using this for pies, empanadas and turnovers.


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


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

peter jones

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.