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
Are the baking instructions the same if you’re making the crust for a cheesecake?
Hi Chrissie, I haven’t made this crust for a cheesecake.
It would depend on if you are baking the cheesecake, or if it’s a no bake cheesecake filling that gets chilled.
-Liz
Will it work the same with a gluten free cake mix?
I have not had any luck using a gluten free cake mix to make this recipe.
Can you doctor up frosting mix so it’s not spoiled sweet?
Hi Norma, I have not really ever doctored up frosting, however, my Buttercream Frosting recipe is not too sweet.
https://hoosierhomemade.com/buttercream-frosting/
-Liz
Followed directions with Duncan Hines chocolate fudge cake mix
It was impossible to work with, had to add a little extra butter
to soften, was a mess and tossed it. Had to spend time
cleaning the kitchen utensils and wasted 4 eggs.
Have been baking for over 30 years. will not use this website again
I’m sorry you had trouble Annette. This recipe is directly from the chef at Duncan Hines when I was there learning from him.
I did not have any trouble at all.
-Liz
Can this be frozen after baking? If so for how long?
Hi Nancy, I have not tried to freeze the pie crust. I don’t see why it couldn’t be. I wouldn’t leave it frozen 1 month at the longest.
-Liz
Can this work with a sugar free cake mix to make a sugar free pie crust??? Thanks
Hi Susan, I haven’t tried it with a sugar free cake mix, but I don’t see why it wouldn’t work.
Happy Baking!
-Liz
GENIUS! YOU ARE A GENIUS TO COME UP WITH THIS ONE. CAN’T WAIT TO TRY IT. IS IT LIKE SHORTBREAD IN THE LEAST? I APPRECIATE YOU!!
Made my gluten free cake mix pie crust today. Used about a tablespoon of oil, as gluten free cake mix is really dry. After chilling, dough kept breaking up until I literally saturated it with oil. Could of adding a banana prevented this? Crust still went in peacemaking, but came out o.k. note: had to be creative, as I couldn’t lifting dough to put into dish was impossible
Hi Cheri, I have not tried this recipe with a gluten free cake mix. Sorry I can’t be of more help!
-Liz
Cheri ,
I should use coconut oil For the gluten free you need a fat that become solid with the refrigerator and then very fast you can roll it or put it by pieces on your baking dish and with your fingers pres it until you get the crust firmed. I believe with the coconut oil cold you will be ok rolling it
Coconut oil , vegan margarine ( the healthy stuff ) or butter will make it. You need a gar that out all together when gets cold in the refrigerator. Roll it fast between two baking papers use one or the papers to transfer fliping it upside down were the dough stay down. Press it and cur the borders. Chill it and the paper will come out easy .
Sorry I mean you need a fat not a gar
Planning on making key lime cheesecake, for Christmas will this crust work for me in traditional cheesecake pan, or should I just use pie pan?
Hi Janet, I have not tried it in a cheesecake pan, it should work though. Just don’t rebake it after you add the filling, this crust is a pre-baked crust.
-Liz