How to Make Pie Crust from Cake Mix
This cake mix pie crust is simple, and no one will know you used a shortcut ingredient!
Are you tired of difficult pie crust recipes that never seem to turn out quite right? Then you definitely need this recipe for How to Make Pie Crust from Cake Mix. While other pie crust recipes aren't worth the time or effort that you put into them, this recipe with cake mix couldn't be easier!
The advantage of using cake mix to make a pie crust instead of regular pie dough is that you can play with crust to pie flavor combinations to find one that will make for the most delicious treat.
This recipe requires only four ingredients that you probably have in your fridge at home. This pie crust tastes great with many pie flavors because it is light, flaky, and sweet. This easy pie crust recipe gives you the great taste of homemade pie crust without all the hassle.
Makes2 pie crusts
Preparation Time10 min
Cooking Time25 min
Five Ingredients or LessYes
Ingredients
- 1 box yellow cake mix
- 1 egg
- 3 egg yolks
- 1 tablespoon soft butter
Instructions
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Spray a 9-inch pie plate with cooking spray and set aside. Preheat oven to 350 degrees F.
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In a large bowl, mix all of the ingredients with a large fork until the mixture forms a dough.
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Tip dough out onto a work surface which has been lightly dusted with flour. Use your hands to very briefly knead and fold the dough into a smooth ball, then cut into two pieces. Form each piece into a 4-inch disc about inch thick. Wrap in plastic wrap and chill for 30 minutes. Use a rolling pin to roll one disc on the lightly floured surface into a circle which is 12 -13 inches in diameter. Carefully roll the dough onto the rolling pin and lift it into the pie plate, trying to keep the dough from stretching. Press into the pie plate and roll and pinch the edges for a decorative raised edge. Use a fork to poke small holes all over the bottom and up the sides of the shell about 1 inch apart, which keeps the dough from forming bubbles in the surface while it bakes.
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Bake pie shell for 20 -25 minutes until it is lightly browned. Let cool before filling and finishing the pie as recipe directs.
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If not using immediately, wrap the remaining dough disc well in plastic wrap and store in a zip-top plastic bag in the freezer for another pie, up to 3 months later.
Note
This crust is only to be used for pies such as coconut or lemon meringue pies, which have a filling that is cooked separately and the whole pie is not baked together. Pies made using this type of crust should be stored in the refrigerator if not eaten within a few hours of baking.