Easy Homemade Impossible Pie Recipes Everyone Will Love

If pie intimidates you because of the crust, impossible pies are here to change your mind. These easy homemade pies start with a thick liquid that magically bakes into a perfect crust at the bottom. Family-friendly and versatile, impossible pies work with both sweet and savory ingredients. With Master Mix, our homemade (and budget-friendly!) version of Bisquick, you’ll have a pantry staple ready to create breakfast, lunch, dinner, or dessert in no time.

If traditional pie crust has ever made you hesitate in the kitchen, impossible pies are about to become your new best friend. The “impossible” part? The crust starts as a thick, pourable batter that magically bakes itself to the bottom of the pan while the filling rises to the top. It’s like kitchen alchemy: liquid transforms into crust, and suddenly you have a perfectly layered, delicious pie without any rolling, folding, or flaking stress.

What Makes an Impossible Pie “Impossible”?

Impossible pies aren’t a modern invention. They actually have their roots in the 1970s and 1980s. In 1982, Bisquick released The Bisquick “No Time to Cook” Recipe Book, featuring twelve impossible pie recipes. The concept was simple but genius: a quick batter of Bisquick, eggs, and milk poured over sweet or savory ingredients would separate during baking, creating a top layer and a crust all in one pan. These recipes were designed for busy families, giving a quick, all-in-one meal that was both comforting and impressive, a practical solution for anyone who wanted homemade without the fuss.

Sweet flavors dominated early impossible pies—think raspberry, coconut, or chocolate—but by the late 70s and early 80s, savory versions started popping up, including Cheeseburger, Pizza, and other inventive combinations. The appeal was universal: easy prep, minimal cleanup, and a dish that looked like you’d spent hours in the kitchen. Today, impossible pies are still a crowd-pleaser because they combine that nostalgic charm with a practical, resourceful approach, perfect for anyone juggling busy schedules, picky eaters, or a craving for a homemade meal without the stress.

Master Mix: Your Secret to Easy Pie Success

All of the recipes that follow call for Master Mix, my homemade take on Bisquick. It’s the pantry staple that turns everyday baking into something effortless and surprisingly impressive. Here’s why it’s so great:

Master Mix is like Bisquick, but better: it already includes dry milk, so when it’s time to bake, all you need to add is water. Once you make a batch, you’ll wonder how you ever lived without it.

Master Mix is versatile enough to handle breakfast, lunch, dinner, or dessert. Biscuits, dumplings, muffins, cookies, pancakes, waffles, coffee cake, even cobbler topping, you name it, Master Mix can handle it. And since you’re making it yourself, you know exactly what’s going into every bite.

Here’s what you’ll need:

5 pounds all-purpose flour
2 ½ cups powdered dry milk
¾ cup double-acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
½ cup sugar
4 ⅔ cups solid vegetable shortening (like Crisco)

Instructions:

In a very large bowl, sift all the dry ingredients together.
Using a pastry blender (or two knives), cut in the shortening until the mixture resembles coarse cornmeal.
Store in an airtight container at room temperature. Yields about 30 cups of mix. Best if used within 6 months.

Pro Tip: You can substitute store-bought Bisquick if you like, but remember to swap the water for milk in the recipes. Master Mix already has powdered milk built in, which is what makes it so hands-off.

Click here for the full Master Mix recipe →

Savory Impossible Pies to Try Tonight

Impossible Oktoberfest Pie

If bratwurst and sauerkraut make you think “Oktoberfest,” wait until you taste them baked into this hearty Impossible Oktoberfest Pie. Juicy bratwurst, tangy sauerkraut, and nutty Swiss cheese come together under a golden, “impossible” crust made with Master Mix (or Bisquick) and just a splash of beer. The result? A cozy, family-friendly dinner that feels like it came straight from a German beer hall, minus the pretzel juggling.

This pie is perfect for Oktoberfest celebrations, weeknight dinners, or anytime you want big flavor with very little effort. Serve it with roasted veggies or a crisp green salad, and you’ve got yourself a complete meal in under an hour.

Click here for the full recipe card →

Impossible Lasagna Pie

Think lasagna but without the fuss of noodles, layers, or lengthy prep. This Impossible Lasagna Pie delivers all the hearty, cheesy goodness you love, but in one simple pie pan. Ground beef, cottage and Parmesan cheeses, tomato paste, and a touch of Italian seasoning form a rich, savory filling. Then a Master Mix crust magically bakes on top, holding everything together in perfect harmony.

Bake it up for a weeknight dinner, serve it at a casual gathering, or pair it with a jar of spaghetti sauce for an instant family favorite. It’s easy, comforting, and surprisingly versatile. Just like lasagna, only faster.

Serves 6 and ready in about 40 minutes, this pie is perfect for busy nights or when you want a homemade meal without the stress.

Click here for the full recipe card →

Impossible Quesadilla Pie

Love quesadillas but not the flipping and fuss? This Impossible Quesadilla Pie has all the cheesy, zesty goodness you crave baked into one easy dish. Green chilies add just the right kick, melted Cheddar keeps it gooey and satisfying, and a simple Master Mix crust pulls it all together.

Serve it with salsa, sour cream, or even guacamole for a family-friendly dinner that disappears fast. It’s budget-friendly, weeknight-easy, and ready in under 40 minutes.

Click here for the full recipe card →

Sweet Impossible Pie Favorite

Impossible French Apple Pie with Streusel

Warm apples, cinnamon, and nutmeg baked under a buttery streusel topping, this Impossible French Apple Pie delivers all the comfort of homemade pie without the hassle of rolling out dough. A simple batter of Master Mix, sugar, eggs, and butter magically forms a tender crust while the streusel bakes up golden and crunchy on top.

It’s the kind of dessert that makes the whole house smell heavenly and pairs perfectly with a scoop of vanilla ice cream (or a dollop of whipped cream if that’s more your style). Simple enough for a weeknight, yet impressive enough for guests, this pie is pure comfort food in a pan.

Click here for the full recipe card →

Tips for Perfectly Baked Impossible Pies

The beauty of these Impossible Pies is their flexibility. Hosting friends? Double the recipe and bake in two pie plates. Feeding a hungry crowd? Pour it all into a 13 x 9 pan and just give it an extra 10 minutes or so.

It’s the kind of kitchen magic that reminds you of family potlucks, school bake sales, or that neighbor who always had something warm on the counter. Simple, unfussy, and just plain good. Sometimes the best recipes aren’t the fussy ones. They’re the ones you’ll actually make again and again.

Question: What’s your favorite impossible pie flavor? Sweet, savory, or a wild combination? We love hearing your creative spins!

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Donna says:

September 15, 2025 at 6:22 am

A couple of the pictures (e.g., apple pie) show crust on the bottom and top. Would you cook the bottom crust separately? or just pour the master mix in the bottom? Thanks.

Sharon Thompson says:

September 14, 2025 at 6:53 pm

I make Crustless Quiche Lorraine and Crab quiche.I got the recipes from cooks.com
Our son is vegetarian so I made a crustless spinach quiche using a recipe I got online.
Their recipes call for Bisquick, but they would work using the Master Mix.

Carol says:

September 13, 2025 at 7:02 pm

How would you make the Master Mix if you cannot have dairy? Would you just add plant-based milk when any liquids are added? Or skip it all together?

Mary Hunt says:
September 16, 2025 at 10:53 am

I do not know, Carol. But I’m sure other fellow readers would be happy to weigh in here.

Nancy says:

January 20, 2024 at 3:34 pm

I used to use Master Mix all the time when my daughter was growing up. Then we moved and I got away from making it. I recently bought a small box of Bisquick on sale and was startled by all the added ingredients. I wanted to make Master Mix and couldn’t find my recipe. Thank you for sharing it today.

Mary Hunt says:
January 21, 2024 at 12:27 pm

You bet! It’s a keeper handed down to me from my mother in law, Gwen Hunt. Some reading this knew her and will love knowing where that recipe came from.

Jeanne Amick says:

May 16, 2022 at 1:20 pm

Absolutely love the idea of making “individual” impossible Lasagna pies as my husband is a vegetarian so I would use a meat substitute in his and regular ground beef in the others. How long would you bake the MUCH smaller versions? This would be an awesome answer to my dilemma of preparing slightly different meals, yet similar at the same time!! Thanks in advance for your help!!

Mary Hunt says:
May 16, 2022 at 4:08 pm

I don’t know exactly. Just watch it. My guess is that the timing would be about the same … but really, experiment. Keep you eye on it.

Lynn Brown says:

May 12, 2022 at 11:43 am

The impossible Pumpkin Pie is a family favourite made completely in a blender.. Bisquick lists these and other “Impossible Pies”
on line.

Angie says:

May 12, 2022 at 3:59 am

Hi Mary,

What brand of milk powder do you use?

Thanks,
Angie

Mary Hunt says:
May 13, 2022 at 5:10 am

I use my supermarket’s generic/store brand.

Kay Seiler says:

May 11, 2022 at 12:30 pm

Excellent recipes but, I’m sorry, that is NOT cornbread! Not made with Martha White cornmeal, not made with buttermilk, not baked in a cast iron skillet. LOL!

Barbara says:

May 11, 2022 at 10:51 am

Can you substitute whole wheat flour or some of the white flour?

Mary Hunt says:
May 11, 2022 at 10:49 pm

I have never tried that, so I have no experience. But I’ll bet other readers might!

Linda Koch says:

May 11, 2022 at 8:41 am

An easy way to blend in the solid shortening and dry ingredients is with a food processor. First, freeze 1/5 of the shortening in small pieces along with one pound of dry ingredients. Use the food processor to blend to cornmeal consistency. Repeat until all shortening and dry ingredients are blended. I use this process to make scones and biscuits.

elle says:

May 11, 2022 at 7:16 am

Used to enjoy impossible pies but now we have to eat gluten free. Have you invented a gluten-free master mix yet??

What Makes an Impossible Pie “Impossible”?