It's the crust that gives folks pause. The filling is easy.
Pie crusts from scratch can be tricky, cutting the fat in, keeping it chilled, not working it too much.
But you don't have to do all that. Professional bakers don't. They use a mix!
And you can use the same mix that they use. We buy the same mix that they use--a just-add-water mix. Then we repackage it into consumer-sized packages.
And you really do just add water. Dump it into the mixing bowl and turn the mixer on for about a minute--until a dough ball forms. Then roll it out and cut an oversized circle for each pie. The image here shows an easy way to form the edge.
