How to Make Pie Crust from Cake Mix
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)
How to Make Pie Crust from Cake Mix
Change the flavor of your pies by using a cake mix. Recipe from HoosierHomemade.com
Ingredients
- Cake Mix - any flavor
- 1 whole egg
- 3 egg yolks
- 1 tablespoon butter, softened
Instructions
- 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
Notes
Pie crust to be used as an already baked pie shell
Recipe from Chef Joe at Duncan Hines
Linking to…Gooseberry Patch
I tried the crust recipe and it turned out so sticky and runny, what did I do wrong?
Hi Stacie, I’m not sure. I’m sorry you had trouble, can you tell me how it was sticky and runny at the same time?
~Liz
Can you use this cake mix/pie crust recipe to make a baked fruit pie? If so, how long do I bake? The basic time of 50-60 minutes?
Hi JoNell, this pie crust is a pre-baked shell. So only fillings are added to the pie crust. If you bake it twice, it will turn too brown. And if it’s not baked first, then it gets soggy.
Happy Baking!
~Liz
Hi this is a very interesting concept. I have tried this and did not think to mix as a dough the same as a pie crust. Also as I bake from scratch I am curious as to how to make the dough from scratch versus using box cake mix? Any suggestions
Hi Donna, I am not sure of a recipe you could use in place of the cake mix, this recipe is tested specifically for cake mixes. You could possibly find a recipe for a cake mix made from scratch and try that.
Happy Baking!
~Liz
I would like to try these recipes and I wonder if they will work
with gluten free mixes as well…since some of my friends need
these type of recipes
Hi Sheila, I have not tried them with gluten free mixes. I don’t see why the recipe wouldn’t work though.
~Liz
Hi. My dough was very very sticky. Even after I added extra flour. Even after refrigeration it was super sticky. When I baked the crust it made like a cookie in the bottom of the pie pan. I used red velvet cake mix, is that where I went wrong? Has anyone else had these results.
Hi Megan, sorry you had trouble. I’m not sure why it was so sticky, here are a few things that come to mind – the temperature of your work surface (if it’s very hot it could make the dough sticky), the temperature of your ingredients, and the cookie in the bottom of the pie pan – did you prick the bottom of the pie crust? Also the extra flour could possibly have caused it to turn to a cookie. I’m not sure about Red Velvet, I haven’t tried that flavor yet.
Hope that helps.
~Liz
I only need one crust so can I freeze the remaining ‘dough’? If so, how long is it ok in the freezer? I’ll assume when needed I would just remove from freezer, let it thaw slightly untill able to be rolled out. Thanx for a good idea!!
Hi there, I have not tried to freeze it. The texture of the pie crust is a bit different than a normal pie crust, so I’m not positive how it would hold up. But it’s certainly worth a try.
Happy Baking!
~Liz
Ok – so pre-baked – what if you only slightly pre-baked then added filling AND use the pie crust guards (or heavy duty foil in strips) to keep the edges from browning to much? (Found at Walmart or Amazon.com) Also for the reader who was looking for a particular pudding – check Amazon.com. Lots of things that your grocery store either doesn’t carry or has been discontinued can be found on Amazon – and if it only comes in a case – well, share with friend with a copy of the recipe you tried! (If you buy a case of something – freeze it, seal in vacuum seal bags (with instructions, etc)
Hi Beverly, I have not tried pre-baking the crust slightly. It may work, but I’m sorry I can’t say for sure.
~Liz
family doesn’t like my pie crusts but with this pie crust they like pie now
I want to make the crust and put a canned peach filling in it. How do I cook this? Di I cook the pie crust first or add the filling and cook at same time? Kind of confused.
Hi Leslie, this crust is intended for fillings that are already cooked. It is a pre-cooked pie crust, so if you try to bake it again it will become hard and brown.
Happy Baking!
~Liz
This pie crust looks so good and so easy. Shouldn’t you bake it because of the eggs?
Yes Eddie, the instructions say to bake it.
With the egg, is it safe to eat uncooked. We use to eat the cake batter left in the bowl, then we we’ve told that it was dangerous. How is this pie crust any different? Just wondered. Thank you. I would love to try if it’is safe to eat.
Hi Audrey, the pie crust is baked, it’s not uncooked. A regular pie crust has flour only, the cake mix has other ingredients in it that have flavor, like cocoa powder.
Happy Baking!
~Liz
Was wondering if you could fill it with pie ingredients and THEN bake it? Or would it become too soggy?
Hi Alex, yes it will be too soggy. This crust is specifically for pies that require a pre-baked crust.
Happy Baking!
~Liz
Hi there! I understand these are to be treated as pre-baked crust but I’m wondering about possibilities of transferring ingredients. What I mean by that, is that I’d like to make an apple pie with a French vanilla crust. Could the pie filling be baked and then transferred to the crust and baked a few additional minutes to have them combine or even add crust designs to the top?
Hi Heather, that is worth a try. The biggest issue with essentially re-baking the cake mix pie crust is the over browning and rebaking part, so I’m not sure the design work on top would work, but you could try the filling part.
Happy Baking!
~Liz
Wow! That cookie cutter is exactly like mine! I got mine from my mom who got it from hers. It’s an antique. I cherish mine.
It should be good with a sugar free cake mix too