Making Bisquick pie crust is easier than you can imagine! This no-roll pie crust recipe is so quick to make with just 4 ingredients, and it’s the perfect foundation for every pie. Included are plenty of tips and tricks to make the best pie dough with Bisquick!
The easiest no-roll pie crust with Bisquick
Did you know that good ol’ Bisquick can be turned into the most amazing pie crust? When my mom and I recently planned our family’s Thanksgiving dinner, she mentioned a Bisquick pie crust she used to make.
As she went to college in Toronto, she babysat for family friends. Their kids loved cream pies, and she would bake one each week. Because it had to be quick, my mom would mix up a box of jello pudding mix and whip up her super easy Bisquick pie crust recipe.
Not only is it quick, but it’s also a pie crust that you can mix right in the pie pan, has only 4 ingredients, and doesn’t need to be rolled out. It goes with any pie you can think of, cream pies, fruit pies, just about any pie, really.
When she asked me if I wanted to share her recipe on the blog, my answer was a resounding “Yes, please!”. I could even win her over to make the crust while I took the step-by-step photos!
And for more pie crust recipes, check out my 3-ingredient pie crust!
What is Bisquick pie crust?
A Bisquick pie crust is exactly what you think. It’s a delicious, buttery pie crust that you magically don’t have to roll out. Instead of flour, the crust is made with Bisquick baking mix.
This Bisquick pie crust recipe uses only 4 ingredients. It really doesn’t get much easier than that! Check out the recipe card below for exact measurements.
- Original Bisquick mix: It’s a premade baking mix made of flour, cornstarch, salt, shortening, and leavening agents. For accurate measurements, weigh the baking mix with a digital scale or use the spoon and level method.
- Melted butter: Most pie crust recipes call for cold butter, but you need melted butter for this one. If you want to make a sweet crust, opt for unsalted butter. Salted butter is a good option for savory pies.
- Sugar: A little granulated sugar sweetens the crust. If making a meat pie or quiche, simply omit the sugar.
- Cold water: A few tablespoons cold water help bind everything together.
The fantastic thing about Bisquick is that it contains shortening. The combination of butter and shortening gives you the best pie crust! Shortening creates a delicate, flaky texture, while butter provides delicious flavor. The best of both worlds!
- 9-in to 10-in / 23 cm to 25 cm pie pan (can be regular or deep-dish)
- measuring cups + spoons or kitchen scales
How to make Bisquick pie crust
I love baking with Bisquick, and it works so well in this simple pie crust recipe. Here’s the process step-by-step:
#1: Combine dry ingredients
- Pour the Bisquick baking mix and granulated sugar into a 9-in or 10-in / 23 cm or 25 cm pie pan. Stir together with a fork until well combined.
#2: Add wet ingredients
- Next, from a well in the dry ingredients and pour in the melted butter and water.
#3: Form crumbs
- Using your fork, stir the ingredients until clumps form.
- Gently knead the dough with your hands until it just comes together.
- Be careful not to overmix the dough. You want to stop kneading when you no longer see dry ingredients.
#4: Press dough into pan
- When the Bisquick dough is formed, push it into the bottom and sides of the pie pan, using your hands.
- Try to get the dough into an even thickness throughout and crimp the edges if desired.
#5: Bake or freeze
- Your Bisquick pie crust is ready! You can blind-bake it, fill and bake it, or freeze it for future use.
Blind bake Bisquick pie crust
If you plan to make a pie with a no-bake filling (like old-fashioned chocolate pie), or you don’t want a soggy crust (like for pumpkin pie), you’ll need to blind bake the crust. Blind baking means baking the crust partially or completely before adding a filling.
#1: Chill crust
- Once you have pressed the Bisquick pie dough into the pan and finished the edges, put it in the refrigerator to chill while the oven preheats.
#2: Preheat oven
- Position a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
#3: Prep pie shell for baking
- Cut a circle of parchment (baking) paper. Crumble it together, then unfold and place it in the chilled pie shell.
- Add a layer of tin foil and press it gently into the crust. The foil supports the side of the crust, preventing it from sagging.
- Fill the foil with pie weights or dry beans.
#4: Pre-bake pie crust
- Bake the Bisquick pie crust for 15 minutes. Then remove from the oven and take out the paper, foil, and weights.
- If desired, brush your pie shell with egg wash to give it a beautiful golden-brown color.
#5: Tent edges
- Cover the edges with foil or a pie crust shield to prevent the edges from burning.
#6: Fully bake pie crust
- Continue baking the pie crust for another 10 minutes (if the pie will be baked with a filling) or for 20 to 25 minutes (if the pie is filled with a no-bake filling). I explain this more in the how-to-use section below.
- Measure the Bisquick precisely: Over-measuring will make the pie crust dry and crumbly. For best results, use a kitchen scale or spoon and level your baking mix.
- Don’t overmix the dough, as this can make the pie crust tough. You just want to mix until you no longer see streaks of Bisquick.
- Chill the pie shell: This one is optional but can help to prevent shrinking and sagging as you pre-bake the pie crust.
- Flatten the crust: Bisquick contains baking powder, which can cause the crust to puff up during baking. You can flatten it out by gently pressing the crust down with the back of a tablespoon.
- Cover the edges: Cover the pie edges with a pie shield or a piece of foil to protect them from burning or browning too much.
How to use Bisquick pie crust
This Bisquick crust recipe is so versatile and can be used in your favorite pie recipes. It makes enough for one 9-in or 10-in pie pan, both regular and deep-dish will work. Here are some tips for different types of pies:
Custard pies such as lemon pie or pumpkin pie benefit from pre-baking the pie crust. First, par-bake the crust (lined with parchment paper, aluminum foil, and pie weights).
Then remove those and bake for another 10 minutes. Finally, pour in the custard filling and bake the pie following your recipe’s instructions.
To make baked fruit pies like apple, blueberry, cherry, or peach pie, pre-bake the pie crust for 15 minutes. Then remove the linings and bake for another 10 to 12 minutes.
To avoid a soggy bottom, brush the pre-baked pie shell with egg white. Add the fruit filling and bake the pie according to your recipe.
If you want to fill your Bisquick crust with a no-bake filling, bake the crust until it is cooked all the way through and looks golden brown.
Start by pre-baking the pie crust for 15 minutes. Then remove the paper, foil, and weights. At this point, feel free to apply egg wash to seal the crust and achieve a beautiful golden color.
Bake the pie shell for an additional 20 to 25 minutes. Let the pie crust cool to room temperature before adding the filling.
There are several ways you can change up this Bisquick pie crust and give it a new flavor every time.
- Sweet: For a sweet crust, follow the recipe and add 2 to 3 tablespoons of sugar.
- Savory: If you plan to make a quiche or savory pie, simply omit the sugar and use salted butter or add more salt.
- Brown Sugar: Try brown sugar instead of white sugar.
- Spiced: For a cozy, spiced pie crust, add
- Chocolate: For chocolate Bisquick pie crust, combine 2 tablespoons cocoa powder with the Bisquick mix and sugar. You may have to use slightly more water to adjust for the cocoa.
- Fridge: Pat the crust into a flat disk, wrap it into 2 layers of plastic wrap, and place the wrapped dough into a zip-lock bag. Refrigerate for up to 1 week. When it’s time to bake, let the crust soften slightly, then press it into your pie pan.
- Freezer: Flatten the dough into a disk shape, wrap in plastic, and put inside a freezer bag. Freeze for up to 3 months. Let thaw on the counter for a few hours or overnight in the fridge.
- 2 cups / 240 g / 8.5 oz Bisquick baking mix
- 2 tbsp sugar
- 6 tbsp / 85 g / 3 oz butter, melted
- 2 to 3 tablespoons cold water
How to make Bisquick pie crust
- Combine dry ingredients. Pour the Bisquick baking mix and granulated sugar into a 9-in or 10-in / 23 cm or 25cm pie pan. Stir together with a fork until well combined.
- Add wet ingredients. Next, from a well in the dry ingredients and pour in the melted butter and water.
- Form crumbs. Using your fork, stir the ingredients until clumps form. Gently knead the dough with your hands until it just comes together. Be careful not to overmix the dough. You want to stop kneading when you no longer see dry ingredients.
- Press dough into pan. When the Bisquick dough is formed, push it into the bottom and sides of the pie pan, using your hands. Try to get the dough into an even thickness throughout and crimp the edges if desired.
- Bake or freeze. Your Bisquick pie crust is ready! You can blind-bake it, fill and bake it, or freeze it for future use.
Blind bake Bisquick pie crust
- Chill crust. Once you have pressed the Bisquick pie dough into the pan and finished the edges, put it in the refrigerator to chill while the oven preheats.
- Preheat oven. Position a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark4.
- Prep pie shell for baking. Cut a circle of parchment (baking) paper. Crumble it together, then unfold and place it in the chilled pie shell. Add a layer of tin foil and press it gently into the crust. The foil supports the side of the crust, preventing it from sagging. Fill the foil with pie weights or dry beans.
- Pre-bake pie crust. Bake the Bisquick pie crust for 15 minutes. Then remove from the oven and take out the paper, foil, and weights. If desired, brush your pie shell with egg wash to give it a beautiful golden-brown color.
- Tent edges. Cover the edges with foil or a pie crust shield to prevent the edges from burning.
- Fully bake pie crust. Continue baking the pie crust for another 10 minutes (if the pie will be baked with a filling) or for 20 to 25 minutes (if the pie is filled with a no-bake filling).The crust should be cooked through and golden brown if adding a no-bake filling. But if you add a baked filling (e.g., pumpkin pie or sweet potato pie),you should bake the crust only for 10 minutes to dry out the bottom before adding and baking the filling.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 302mgCarbohydrates: 15gFiber: 0gSugar: 4gProtein: 2g
How do I make a Bisquick pie crust top?
Double the ingredient amounts and prepare the pie crust as instructed. Divide the dough in half. Line your pie plate with 1 portion of the dough and add the filling. Roll out the other portion on a floured surface and place on top of your pie.
Can I make a Bisquick pie crust with oil?
Yes, feel free to swap out the melted butter for vegetable oil.
Can I make gluten-free Bisquick pie crust?
While gluten-free Bisquick mix is available, it can’t be substituted in this recipe. Regular and gluten-free baking mix work differently and can’t be used interchangeably.
Reasons to love Bisquick pie crust
- Amazing taste + texture: The flavor is rich, sweet, and buttery. The crust has a tender and flaky texture.
- Versatile: This Bisquick dough recipe can be used for pies, quiches, and tarts, sweet and savory.
- Quick + easy: You just dump everything into a pie dish, mix it up, and voila! It takes about 10 minutes and could not be easier!
- Simple ingredients: You only need 4 ingredients that you probably already have in your kitchen (one is actually water!).
- Minimal equipment: Measuring cups and spoons, a pie pan, and a fork are all the tools you need to whip up this easy baking mix pie crust.
- No-roll pie crust: Instead of using a rolling pin, you push the dough into your pie dish with your hands. It’s perfect for any pie recipe that doesn’t require a top crust.
Betty Crocker Bisquick pie crust
Before closing this post, I also want to share the Bisquick pie crust from Betty Crocker. It uses even fewer ingredients and comes together in a pinch.
It makes enough for a regular 9-in / 23 cm pie pan. I recommend doubling the ingredient amounts if you have a deep-dish pie pan or need a top crust.
- 1 cup / 120 g / 4.2 oz Bisquick mix
- 1/4 cup / 1/2 stick / 55 g / 2 oz softened butter
- 2 tbsp boiling water
- Mix the Bisquick mix and butter in a small bowl. Add the hot water and stir vigorously until a soft dough forms.
- Using floured hands, press the dough into a 9-in pie plate.
- Bake in a 450°F / 230° C / gas mark 8 oven for 8 to 10 minutes. Let cool and fill with your desired filling.
Delicious pie recipes
Now that you have your Bisquick pie crust, want delicious and easy pie recipes? You’re in the right place! I’ve rounded up some of our favorite pie recipes for you: