Pie for Dinner?

If you shy away from making homemade pies because of the crust (it can be tricky and there’s all that rolling) you are in for a treat. Meet the “impossible pie.”

Impossible pies are quick, easy and very family-friendly. But what is it that makes them seemingly impossible? The crust starts out as almost liquid; you pour it over the top of the pie and then somehow in the baking process the crust finds its way to the bottom and turns into a fabulously delicious pie.

Some rights reserved by Allerina & Glen MacLarty

All of the recipes that follow call for “Master Mix,” which is our homemade version of Bisquick. You’ll find the recipe for Master Mix below.

Impossible Lasagna Pie
Serves: 6
  • 1 pound ground beef
  • ½ cup small curd cottage cheese (not non-fat)
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (8 ounces)
  • ¾ teaspoon Italian seasoning
  • 1 6-ounce can tomato paste
  • ½ cup Bisquick or Master Mix (see recipe below)
  • 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • chopped fresh parsley (optional)
  1. Heat oven to 400 F.
  2. Grease a 9-inch pie pan that is at least 1¼-inches deep.
  3. Cook beef in a skillet over medium-high heat, stirring occasionally until brown; drain.
  4. Layer cottage cheese and Parmesan cheese in pie plate.
  5. Add 1 cup mozzarella cheese, Italian seasoning and tomato paste to the beef; stir until blended.
  6. Spoon evenly over top of the cheeses in pie plate.
  7. Stir together Master Mix, water, salt, pepper and eggs in a bowl until blended.
  8. Pour into pie plate.
  9. Bake 30 to 35 minutes or until knife inserted in center comes out clean.
  10. Sprinkle with remaining 1 cup mozzarella cheese.
  11. Bake 1 to 2 minutes longer or until cheese is melted.
  12. Let stand 5 minutes before serving. Sprinkle with fresh parsley if desired.
Optional: If you have some spaghetti sauce on hand, heat it in the microwave to serve with this pie.

Impossible Quesadilla Pie
Serves: 6
  • 1 4-ounce can chopped green chilies, well drained
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 1 teaspoon chopped fresh
  • cilantro or parsley
  • ¾ cup Bisquick or Master Mix (see recipe below)
  • 1½ cups water
  • 3 eggs
  1. Heat oven to 400 F.
  2. Grease a 9-inch pie plate that is at least 1¼-inches.
  3. Spread chilies, cheese and cilantro into pie plate.
  4. In a separate bowl, stir together Master Mix, water and eggs until blended.
  5. Pour into pie plate.
  6. Bake 25 to 30 minutes or until knife inserted in center comes out clean.
  7. Let stand for 5 minutes before serving. Serve with salsa.

Impossible Oktoberfest Pie
Serves: 6
  • ½ pound fully cooked bratwurst (about 3), cut into ¾-inch pieces
  • 1 8-ounce can sauerkraut, drained (1⅓ cups)
  • 1 cup shredded Swiss cheese (4 ounces)
  • ¾ cup Bisquick or Master Mix (see recipe below)
  • ½ cup water
  • ½ cup regular or nonalcoholic beer
  • 2 eggs
  1. Heat oven to 400 F.
  2. Grease a 9-inch pie pan that is at least 1¼-inches deep.
  3. Spread the bratwurst, sauerkraut and cheese in the pie plate.
  4. In a bowl stir together Master Mix, water, beer and eggs until well blended.
  5. Pour into pie plate.
  6. Bake 30 to 35 minutes or until knife inserted in center comes out clean.
  7. Let stand 5 minutes before serving.

Impossible French Apple Pie
Serves: 6
  • 3 large apples, peeled and sliced (about 3 cups)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup Bisquick or Master Mix (see recipe below)
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoon butter, softened
  • 2 eggs
  • ½ cup Bisquick or Master Mix (see recipe below)
  • ¼ cup chopped nuts
  • ¼ cup packed light brown sugar
  • 2 tablespoons cold butter
  1. Heat oven to 325 F.
  2. Grease 9-inch pie plate.
  3. Stir together apples, cinnamon and nutmeg; turn into pie plate.
  4. Place Master Mix, sugar, water, butter and eggs in a bowl and stir until blended.
  5. Pour into pie plate.
  6. To make Streusel, stir together ingredients until crumbly.
  7. Sprinkle Streusel over pie.
  8. Bake 40 minutes or until knife inserted in center comes out clean.

Master Mix
  • 5 pounds all-purpose flour
  • 2½ cups dry milk
  • ¾ cup double acting baking powder
  • 2 tablespoons cream of tartar
  • 3 tablespoons salt
  • ½ cup sugar
  • 4⅔ cups solid vegetable shortening
  1. Sift dry ingredients together.
  2. Cut in shortening until mix looks like cornmeal.
  3. Store at room temperature in a covered container like Tupperware.
  4. Makes 30 cups
NOTE ABOUT PIE PLATES: Pie plates vary in size from one manufacturer to another. If you use a pie plate that is too small, the pie will run over while baking. It’s better to err on the side of a larger pie plate. The size is usually marked on the bottom of the pie plate, but if it’s not marked, measure from inside rim to inside rim.

QUESTION: What is your favorite savory pie recipe? Share it here.


Please note: I reserve the right to delete comments that are offensive or off-topic.

  • Terri

    does “dry milk” mean dry milk powder from the co-op or health food store? or nonfat dry milk available at the grocery store?

    • Terri … Just regular powdered milk in a box from the grocery. Carnation is one brand, but I use the store brand, which is much cheaper.

  • Impossible Tuna Pie
    I can Tuna drained
    1 cup shredded sharp American cheese
    1 8oz package cream cheese cut up
    1/4 cup sliced green onion
    3/4 tsp. salt
    2 cups milk
    1 cup baking mix (master mix)
    4 eggs
    Heat oven to 400 degrees. Grease 10″ pie plate. Mix tuna, cheeses and onion in pie plate. Beat remaining ingredients in blender (15 seconds) or 1 minute with hand mixer. Pour over tuna cheese mixture. Bake 35-40 minutes until knife inserted in centers comes out clean.

    I also use the same recipe for Impossible Breakfast Pie, swapping the tuna for bacon, sausage or ham.

    • Good ones, Kimberlee. I love tuna noodle casserold (a throw back to my childhood, I guess), so your tuna rendition sounds quite promising. Gotta try it soon!

  • Hi Everyone! I’m hearing from lots of people today about these cool pie entrees. I’d say there’s going to be a lot of “impossible pie making” going tonight around the country. Which one looks the yummiest to you?

  • Charlotte

    What is the shelf life on the Master Mix?

    • You should use it within six months. Can be stored in the pantry as you would store solid shortening.

  • Sheri Parker

    Savory pie options at our home is anything that starts with tender cooked meat already in a gravy. Mix two cups of heated meat and gravy in with about a cup of frozen veggies like carrots, onions or peas OR leftover cooked savory veggies without any liquid OR precooked/drained cubed potatoes. Blend meat, gravy and veggies well then add to the unbaked pie crust. Cover with either another unbaked pie crust or unbaked biscuits and bake until golden brown on a cookie sheet with sides at about 425. You’re only baking the topping and heating through the contents. May take 20 to 25 minutes.

  • heatherp8

    um, is there any substitution for the solid vegetable shortening? That’s a no-no for me.

    • marysews

      processed milk and hydrogenated oils are off my list, too. When we make pies, they either have a nut crust or no crust.

  • cs

    Is there anything that I can use instead of dry powdered milk- we have some milk allergies in our family?

  • Mary

    Italian Zucchini Pie


    4 cups thinly sliced unpeeled zucchini
    1 cup chopped onion
    1/2 cup butter
    2 eggs, whisked together
    8 ounce package shredded mozzarella or colby/jack cheese
    1 Tbsp. dried parsley
    1/2 teaspoon black pepper
    1 teaspoon garlic powder
    1/4 teaspoon dried basil leaves
    1/4 teaspoon dried oregano leaves
    8 ounce can Pillsbury crescent rolls , or 1 pie crust
    1 tablespoon Dijon mustard


    Cook zucchini and onion in butter for about 10 minutes in large skillet. Remove from heat. Blend eggs, cheese & spices, & stir mixture into vegetables. Place dough in ungreased 9 inch pie pan and press over bottom and up sides. Spread dough with Dijon mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 20-25 minutes until browned. Best eaten warm.

  • Rhonda

    Can any of these be made ahead in individual portions? Like in muffin wrappers or something equivalent? And how long could they be stored?