Pie Crust

1-1/2 cups Pamela's Baking & Pancake Mix
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons oil
1/4 cup ice water

Yield: one, 9-inch pie crust

Combine Pamela's Baking & Pancake Mix and sugar in a bowl. Cut butter into flour mixture with two knives until butter is in very small pieces. Add oil, then ice water, slowly until dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper to about 1/8-inch (it will puff and swell when in bakes). Peel the top paper off and invert into a pie dish. Peel off the second sheet of paper and arrange, fix crust edge. Or instead of rolling out, press dough into pan with fingers, the thinner the better.

Unfilled Crust: Use fork to perforate crust then bake at 350º for 12 to 15 minutes.

Filled Crust: Fill crust and follow baking directions from your pie recipe.

Helpful Hint: Baking pie on lower racks allows the bottom of the crust to bake more thoroughly. Foil can be placed on edges to decrease browning the crust edge.