You can throw this no-fail crust together before the puff pastry thaws!
Easiest Ever Mix Crust
Better Homes and Gardens Magazine
Makes two 9” crusts
1-3/4 cup flour
½ tsp. salt
¼ tsp. baking powder
2/3 cup Crisco shortening
¼ cup cold water
In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.
At this point, I usually flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary.
On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.
To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.
To bake with filling, follow directions for the filling used.
