Cake Mix Pie Crust Recipes

CAKE MIX PIE CRUST

Steps:

• Preheat oven to 350°F degrees.
• in a large bowl, empty the mix and break up any large clumps. Add the butter and eggs.
• Using clean hands, GENTLY incorporate the better and eggs into the dry mix. this process should take about 3 minutes.
• Turn dough out onto a lightly floured surface and GENTLY knead 10 to 12 times, folding and pushing it until everything is well combined.
• Form dough into a disk and coat with flour. GENTLY roll out the dough to fit your pie pan, rotating the dough as you go, to wensure it is not sticking to the surface. Sprinkle more flour under the dough if needed ( fold dough in half and flour surface, then fold over opposite half and flour).
• To ensure a good fit, place pie plate lightly over rolled dough to check. When ready, fold dough in half and place in pie plate, then unfold.
• Tap the pie pan on the counter several times to nudge the dough down into the corners of the pie pan. Smooth dough along the sides and the rim of the pan. Trim excess dough using the BACK side of a small knife, rotating the pan, as you go. Leave rim smooth, or crimp as desired.
• Bake pie shell at 350 for 25-30 minutes, till lighly browned. Cool and fill with pre-cooked fillings, fresh fruit, or ice cream.
• This dough can also be used for a baked filling (pumpkin, custard) Try other flavors of cake mix, such as devil's food, spice, or lemon.

DESSERT CRUST FROM A CAKE MIX

Steps:

• 1. mix dry cake mix, 1 egg and 1/3 cup oil until crumbly.
• 2. Reserve 1 cup of mixture for topping. Press remaining mixture into bottom of 9x13 pan. Bake for 15 minutes.
• 3. If you don't need to topping, use the full amount and press into bottom and up the sides of your pan.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

PIE CRUST FROM CAKE MIX

Steps:

• 1. Turn dough out onto a slightly floured counter & knead until well combined.
• 2. Wrap in plastic. Chill at least 15 min.
• 3. Divide in half & roll out dough.
• 4. Put in pie pan, prick bottom w fork.
• 5. Bake at 350 for 20-25 min for pie & at 350 for 5-7 min for tarts.
• 6. Use as an already baked pie shell

EASY PECAN PIE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

BAKER'S SECRET PIE CRUST

Steps:

• Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
• Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
• Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
• Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
• In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
• Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
• Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
• Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.