Cake Mix Pie Crust

Rating: 5 7 Comments

Make pie crust with your favourite Duncan Hines cake mix -- choose any flavour you like. You can bake the pie crust with the filling, like for cherry pie with crumb topping; or you can bake the crust first, on its own, and fill it with a pre-cooked filling.


  1. Place all the ingredients into a mixing bowl.
  2. Combine all ingredients until a dough is formed.
  3. Divide the dough in half. (Use leftover dough for cookies - roll out to 1/4 inch thick, bake at 350° for eight to ten minutes)
  4. Dust your table with flour to prevent sticking.
  5. Roll 1 piece of dough out into a circle large enough to line your pie pan.
  6. Press gently into pie pan to ensure there are no air pockets.
  7. Trim the excess dough from the edges.
  8. Bake at 350° for 25-27 minutes or until golden brown. Fill with pre-cooked filling, or bake it together with a filling.
  9. TIP -- many bakers have asked if the pie crust should be baked first. You can bake it first when using pre-cooked fillings, or you can bake it with your filling.
  10. TIP -- some bakers have asked about flavours. This recipe has been tested and validated by our Lead Pastry Chef using Duncan Hines Classic Yellow, Devil’s Food and Spice Cake Mixes. Try your own variation and please leave a comment below.
  11. TIP -- Top or bottom crust? Our recipe is designed to make a single (bottom) layer pie crust.
  12. TIP -- Freezing the dough? Preparing the pie crust and freezing for future baking is a great idea and time saver. Prepare the crust as directed and store in freezer-safe packaging like plastic wrap or a plastic freezer storage bag. When you're ready to use the pie crust, allow it to thaw to room temperature before filling and baking.
  13. TIP -- What about leftover dough? You can take the spare dough and use it for cookies or freeze it for later. Happy baking!
  14. TIP -- There is no need to pre-bake the crust for pumpkin or other fruit filling pies. Simply prepare the pie crust as directed, fill and bake.
  15. TIP -- We recommend pre-baking the crust for no-bake fillings like pudding.
  16. TIP -- Our pie crust recipe is best suited for sweet pies. The pie crust will exhibit the flavor profile from the mix used to make the crust. For example, Classic Yellow may have a mild vanilla taste whereas Devil’s Food will exhibit a cocoa flavor.
  17. TIP -- The texture of the pie crust will be somewhat similar to a cookie and exhibit the crisp and crunch as expected with a pie crust.


Please Log in to Comment
victoriasneed35 on Sep 8, 2016 12:19 p.m.


quilt59bees on Sep 2, 2016 12:25 p.m.

Thanks for the printed recipe !!!

squeakers166 on Aug 30, 2016 11:44 a.m.

Small question it says 3 egg yolks, 1 whole my question is 4 eggs yolks total or just 3????

margomurphy on Aug 31, 2016 10:10 p.m.

You need four eggs, separate three of them and leave one whole, so four yolks and only one egg white. You can save the three egg whites for meringue if you are making lemon pie. For meringue, you add 1/8 of a tsp. of cream of tartar, and beat on high until frothy. Then add 1/4 cup of sugar slowly while continuing to beat on high. The meringue is ready when it forms stiff peaks when you test it with a spatula.

bargerk on Aug 28, 2016 7:19 p.m.

Can you use the gluten free cake mix?

Baker_Mom on Sep 8, 2016 11:44 p.m.

No, it does not work at all! Sorry!