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Easy Pie Crust
  • Gluten-Free
  • Egg-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Easy Pie Crust

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.

Ingredients

    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
      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
Directions

    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.

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Marcia 05/129/2018 05/10/2018
Very good, easy, and handles pretty well for gluten free
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Allison 12/336/2018 12/03/2018
Could this be made with all shortening (or coconut oil) instead of dairy butter?
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peter jones 01/20/2018 01/21/2018
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.
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Jacqie M 11/317/2017 11/14/2017
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.
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CAROL MANZER 11/313/2017 11/10/2017
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).
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Mary Jarsma 06/168/2017 06/18/2017
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.
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Michele 09/254/2016 09/11/2016
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.
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Debbie Cole 10/282/2016 10/09/2016
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.
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    • 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.
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Franny 12/357/2015 12/24/2015
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.
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Jamie 12/355/2015 12/22/2015
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.
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