I know you posted this comment a while ago but, essentially this is like a pre-mixed shortcut way to have pie crust any time you need it. You simply measure out the "dry" ingredients needed for the amount of crusts you want and then add the corresponding liquid to make a pie crust as normal. The shortcut is in the fact that once you have made the pie crumbs (salt, fat and flour) and stored for later then that saves you time because you don't have to mix all of that when you need crust!

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