Are you a pie baker? It seems that many bakers have a specialty, perhaps cake decorating or cookie baking. I enjoy baking pies but don’t take the time to make them except on the holidays.
While I love the traditional pie crust, and even graham cracker crust, during a recent to Duncan Hines headquarters I learned about a new pie crust made from a cake mix. It’s super easy to make and taste really good too!
Note — This pie crust is to used for fillings that do NOT need to be baked. This is a pre-baked pie crust.
The flavor combinations are endless. Today I’m using a yellow cake mix and paring it with pumpkin mousse for a Fall treat.
Let me show you how easy it is to make this cake mix pie crust…
To make the Cake Mix Pie Crust you will need a cake mix, 1 whole egg, 3 egg yolks and 1 tablespoon butter.
Sift cake mix: This step is not totally necessary, but I have found it helps a lot in combining the cake mix. I actually sift every cake mix I use (this is my go to sifter!), even when I’m baking cupcakes.
Ingredients: Add the eggs and butter
Combine: Mix the pie crust until the mixture begins to stick together.
Knead: Turn the mixture onto the counter and gently knead until all the ingredients are combined. You can now wrap it in plastic wrap and place in refrigerator to chill or use right away. It’s best to chill though. I chilled mine for about 15 minutes to make it easier to handle.
Rolling: Sprinkle the counter with a small pinch of flour and roll out the pie crust (make sure you have a rolling pin). You can make small pies like I did this time (this is a great set for all sized pies!), or divide dough in half and make 2 regular pie crusts.
Mini Pumpkin Mousse Pie with Meringue (using Yellow Cake Mix)
Turtle Cheesecake Pie (using Chocolate Cake Mix)
- Cake Mix - any flavor
- 1 whole egg
- 3 egg yolks
- 1 tablespoon butter, softened
- Combine all ingredients in a large bowl
- Turn dough out onto a slightly floured counter and knead until well combined
- Wrap in plastic and chill at least 15 minutes
- Divide in half and roll out dough
- Place in pie pan, prick bottom with fork
- Bake at 350 degrees for 20-25 minutes for full size pie
- Bake at 350 degrees for 5-7 minutes for mini pies
Pie crust to be used as an already baked pie shell
Recipe from Chef Joe at Duncan Hines
Linking to…Gooseberry Patch
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