Gluten-Free Pie Crust made with baking mix

No rolling pin — no problem! The only "tools" you need for this gluten-free pie crust are a mixing bowl, a fork, and your fingertips. Bake the shortbread-like crust, then fill it with your favorite cream or custard filling.

Note: Please read and follow the recipe carefully; it calls for our Gluten-Free All-Purpose Baking Mix, not our Gluten-Free All-Purpose Flour.

25 mins
12 to 15 mins
37 mins
One 9" crust
Gluten-Free Pie Crust made with baking mix


  1. Lightly grease a 9" pie pan.

  2. Blend the ingredients until crumbly.

  3. Spread the crumbs in the pan. Use your fingers to press into a uniform layer across the bottom and up the sides. Press the crumbs firmly together, paying close attention to the top edge of the crust for a neat finish.

  4. Freeze the crust for 20 minutes.

  5. While the crust chills, preheat the oven to 375°F.

  6. Bake the crust for 12 to 15 minutes, or until it's uniformly golden brown. Remove it from the oven, and cool on a rack.

Tips from our Bakers

  • This recipe calls for soft butter. The butter should be soft enough for you to press your finger through it with no resistance.
  • Want to make cheesecake? This crust makes enough for two 9" to 10" cheesecake bases. Prebake the crust before adding the filling; then finish following your cheesecake recipe directions.
  • If you prefer dough that can be rolled, add 1 large egg to the crumb mixture and blend until smooth. Flatten the dough into a disk, wrap, and chill for at least 30 minutes before rolling. Roll crust and place it in a 9" pie pan. Bake as directed in step #6, at right.