Directions

Put Pamela's Baking ; Pancake Mix and sugar into a bowl. Cut butter through flour mixture with two knives, until butter is in small peas sized pieces. Slowly add the ice water until the dough comes together, not sticky. You may not need all of the water. Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8-inch. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge. Poke the crust with a fork, on the bottom and sides to help prevent puffing.

Or instead of rolling out the dough, press it into a pan with your fingers, the thinner the better. Poke the crust with a fork, on the bottom and sides to help prevent puffing.

Bake unfilled in a 350º oven for 10 to 15 minutes. Watch closely, done when golden brown. If it puffs during baking, poke with a fork. Or, bake filled with your favorite filling by following the baking instructions on your recipe. Try baking the empty crust for an initial five minutes prior to filling to ensure that the bottom bakes evenly. Then fill and bake. Recipe makes one 9-inch pie crust. Helpful Hint: Covering the edges with foil will help to prevent your crust from burning. Also, try baking the pie on the lower racks of the oven, this allows the bottom of crust to bake more thoroughly.