how to make pie dough with bisquick

3 min read 22-01-2025

Bisquick pie crust is a surprisingly easy and delicious alternative to traditional pie dough. This recipe cuts down on prep time significantly, making it perfect for busy bakers. Whether you're a seasoned pie-maker or a complete novice, this guide will walk you through the simple steps to create a flaky and flavorful pie crust using Bisquick.

Ingredients You'll Need:

2 cups Bisquick baking mix
1/2 cup milk (whole milk is recommended for the richest flavor)
1/4 cup vegetable shortening, chilled and cut into small pieces

Step-by-Step Instructions:

1. Combining the Dry and Wet Ingredients:

In a large bowl, combine the 2 cups of Bisquick.
Add the chilled, cubed shortening to the Bisquick.
Using a pastry blender or your fingers, cut the shortening into the Bisquick until the mixture resembles coarse crumbs. Work quickly to keep the shortening cold.

2. Adding the Milk:

Gradually add the 1/2 cup of milk to the Bisquick-shortening mixture.
Stir gently with a fork until the dough just comes together. Don't overmix; a slightly shaggy dough is fine.

3. Forming the Dough:

Turn the dough out onto a lightly floured surface.
Gently knead the dough for a few seconds, just to bring it together. Avoid over-kneading, which can make the crust tough.
Form the dough into a disc.

4. Chilling the Dough:

Wrap the dough disc in plastic wrap.
Refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax, resulting in a more tender crust.

5. Rolling Out the Dough:

Lightly flour your work surface.
Roll out the chilled dough into a circle slightly larger than your pie plate.
Carefully transfer the dough to your pie plate.
Trim and crimp the edges as desired.

6. Baking Your Pie:

Blind Baking (for pies with wet fillings like custards or fruit): Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes at 375°F (190°C). Remove the weights and parchment and bake for another 5-7 minutes until lightly golden.
No Blind Baking (for pies with drier fillings): Proceed directly to filling and baking according to your pie recipe. Baking time will vary depending on the filling.

Tips for Success:

Use cold ingredients: Cold shortening and milk are crucial for a flaky crust.
Don't overmix: Overmixing develops the gluten, leading to a tough crust.
Chill the dough: Chilling allows the gluten to relax, resulting in a tender crust.
Handle the dough gently: Avoid excessive handling, which can make the crust tough.
Experiment with flavors: Add herbs, spices, or cheeses to your Bisquick crust for unique flavor combinations.

Frequently Asked Questions (FAQs):

Q: Can I use other types of milk?

A: Yes, you can experiment with different types of milk, but whole milk produces the flakiest and most tender results. Almond milk or oat milk might work, but the results may vary.

Q: What if my dough is too sticky?

A: Add a tablespoon or two of Bisquick at a time until the dough is easier to handle.

Q: Can I freeze the dough?

A: Yes, you can freeze the dough for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer bag. Thaw it completely in the refrigerator before rolling it out.

Q: Can I make a double crust pie?

A: Absolutely! Just double the recipe and roll out half the dough for the bottom crust and half for the top crust.

Bisquick pie crust is a fantastic shortcut for busy bakers. It’s quick, easy, and delivers a delicious pie crust every time. Give it a try and enjoy the ease and delicious results!