| Most of the time, this is how we make a pie crust. It's quick, simple and neat.
We use a just-add-water pie crust mix. This is the same mix that many bake shops in America use--we buy it in bulk and package it. So, you get a dependable, professional crust every time.
The key is not to mix it too long--about a minute is right, just until the dough ball forms.
We bake our pies in a dark pie pan, one with a good slick surface. The dark surface absorbs the heat and bakes the crust--no more soggy pies.
We always use a pie crust shield. The shield reflects the heat and protects the exposed top crust edge allowing you to bake the crust until it is crisp and flaky.
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