Easy Gluten-Free Pie Crust

Make this versatile pie crust with gluten-free pancake and baking mix. You’ll use your hands to press the dough into the pie pan rather than a rolling pin. For a prebaked crust, poke the crust several times with a fork and bake it in a 400°F oven for 8 to 10 minutes, until golden-brown.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Medium

Serves: 8


  • 1⁄4 cup plus 1 Tbsp. vegetable shortening
  • 1 cup gluten-free pancake and baking mix
  • 1 large egg yolk
  • 3 Tbsp. ice-cold water


  • In a medium bowl, cut shortening into baking mix with a pastry blender until it resembles very small peas throughout the dry mixture.
  • Make a well in the center of the mix and add the egg yolk and water. Stir together until you have a crumbly mix.
  • Tip mixture into a greased 8- or 9-inch pie pan. Press dough over the bottom of the pan and up the sides. Crimp the edges. The crust is now ready to be used.