Best 4 Pie Crust Mix Recipes
Pie crust mix is a pre-made mixture of flour, shortening, and salt that can be used to make pie crusts. It is a convenient option for home cooks who do not have the time or experience to make their own pie crusts from scratch. Pie crust mix can be used to make a variety of pies, including fruit pies, cream pies, and savory pies. It can also be used to make tarts, galettes, and other pastries. With the right recipe, you can create a delicious and flaky pie crust that will elevate your pies and pastries to the next level.
Here are our top 4 tried and tested recipes!
PIE CRUST MIX
Makes 6 crusts, and can be stored for several weeks.
Provided by Marge P
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour, salt and baking powder. Cut in lard until mixture resembles coarse crumbs.
- Store in an airtight container for up to 6 weeks. To make 2 pie crusts, combine 2 1/2 cups mix with 5 tablespoons water.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 11.9 g, Cholesterol 9 mg, Fat 9.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 56.3 mg
BANANA CREAM PIE WITH CAKE MIX CRUST
I added something special to the classic banana cream pie: A crunchy peanut-buttery streusel tops it off. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pan on a wire rack. , Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours., Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely., Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).
Nutrition Facts : Calories 394 calories, Fat 16g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 526mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
PEACH AND TAPIOCA PIE WITH MIX IN PIE PLATE CRUST
You can use the pie crust recipe for any pie. So moist and is the easiest I have found. The tapioca thickens the pie and adds a great taste. This is an old family favorite from my grandma.
Provided by Rhonda Wheeler
Categories Pies
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a bowl stir together sugar and tapioca then stir in vanilla,nutmeg and cream.Let stand for 15 minutes to soften.
- 2. PIE CRUST:Mix flour salt,and sugar in the pie plate. Slowly add milk and the oil. Mix well with a fork. Then pat out to fit pan being sure to cover the entire bottom and sides of plate.
- 3. Pour peaches into pastry shell. Stir the tapioca mixture and pour over the peaches.
- 4. Bake at 375 degrees for 45-50 minutes till filling is lightly browned. If crust darkens befor done,drape it with foil.
GRAHAM PIE CRUST MIX
To save time when she needs a dessert in a jiffy, Sue Ross of Casa Grande, Arizona keeps this versatile crust mix on hand. The crumb mixture makes enough for four pies and complements the taste of most any filling.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pie crust.
Number Of Ingredients 4
Steps:
- In a food processor, combine the crumbs, sugar, butter and cinnamon; pulse until mixture becomes crumbly. Store in an airtight container in the refrigerator for up to 3 months. , Yield: about 7-1/2 cups mix (about 4 pie crusts)., To prepare one crust: Press about 1-3/4 cups crust mix onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Chill 30 minutes before filling.
Nutrition Facts :
Tips:
- Choose the Right Flour: All-purpose flour is typically used for pie crust mix, but you can also experiment with different types of flour, such as whole wheat flour or gluten-free flour, to create unique crusts.
- Use Cold Ingredients: Keeping your ingredients cold helps prevent the gluten in the flour from developing too much, resulting in a more tender and flaky crust.
- Work Quickly: Overworking the dough can also lead to a tough crust. Mix the dough until it just comes together, then form it into a ball and refrigerate it before rolling it out.
- Chill the Dough: Chilling the dough before baking allows the gluten to relax and results in a more even bake.
- Pre-Bake the Crust: Pre-baking the crust before filling it helps prevent a soggy bottom and ensures a crispy crust.
- Brush the Crust with Egg Wash: Brushing the crust with egg wash before baking gives it a golden brown color and a shiny finish.
- Use Pie Weights: Pie weights help prevent the crust from shrinking or bubbling during baking.
- Don't Overfill the Pie: Overfilling the pie can cause the filling to spill over and make the crust soggy.
- Let the Pie Cool Completely: Allowing the pie to cool completely before serving helps the filling set and makes it easier to slice.
Conclusion:
With the right ingredients, techniques, and a little practice, you can create delicious and versatile pie crusts that will elevate your pies and tarts to the next level. Experiment with different recipes and tips to find the perfect crust for your favorite fillings and occasions. Whether you prefer a classic flaky crust, a savory shortcrust, or a gluten-free alternative, there's a pie crust mix recipe out there for every baker.
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