Cake Mix Pie Crust Recipes

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).

Steps:

• Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

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.

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

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.

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.

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.