Bisquick Pie Crust Recipe

Step 1

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.

Step 2

Add wet ingredients. Next, from a well in the dry ingredients and pour in the melted butter and water.

Step 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.

Step 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.

Step 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.

Step 6

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.

Step 7

Preheat oven. Position a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark4.

Step 8

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.

Step 9

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.

Step 10

Tent edges. Cover the edges with foil or a pie crust shield to prevent the edges from burning.

Step 11

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.