Just-add-water pastry mix, meant for pies, tarts, and other baked cases. Mix with cold water, bring it together, then roll it out and shape it as needed. The result is a plain pastry dough that bakes into a crumbly, buttery-style shell, depending on how you handle it and how much water you add. Compared with ready-made pastry sheets, this one gives you a mixed-from-scratch step without starting entirely from flour and fat. It's a dry mix, so there's no need to keep it in the fridge or freezer until you're ready to bake. Handy for when you want the feel of homemade pastry without weighing out butter and flour separately.
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