Pie Crust

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Easy, light and flaky pie crust made with our Baking & Pancake Mix. For more information, see Pamela’s Pie Crust Tips.

Pie Crust

Yield: One 9" pie crust

Pie Crust


  • 1-1/2 cups Pamela's Baking & Pancake Mix
  • 2 tsp sugar (omit sugar for savory crusts such as for quiche)
  • 4 TBSP unsalted butter, chilled
  • 2 TBSP oil
  • 1/4 cup ice water


Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water.

Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8″ as it will puff and swell when it bakes. Peel the top paper off dough and invert into pie dish. Peel off second sheet of paper and arrange dough and fix crust edge. Or instead of rolling out dough, press it into pan with fingers, the thinner the better.

UNFILLED CRUST: use fork to perforate crust then bake at 350° for 12-15 minutes.

FILLED CRUST: fill crust and follow baking directions from your pie recipe.


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