DESSERT PUFFS USING BASIC PIE CRUST MIX

      Title: DESSERT PUFFS USING BASIC PIE CRUST MIX
  Categories: Mixes
       Yield: 56 Servings
  
     1/4 c  Cold water
   1 1/2 c  Pie Crust Mix
     1/4 ts Cream of tartar
       6 tb Butter or margarine*
            Vegetable oil
            Powdered sugar
  
   *Softened      Stir water into Pie Crust Mix and cream of tartar until
   pastry almost cleans side of bowl. Gather pastry into a ball; roll
   into rectangle, 14x12 inches, on floured cloth-covered board. Spread
   2/3 of the pastry crosswise with 2 tablespoons of the butter. Fold
   unbuttered 1/3 over center 1/3.   Fold remaining 1/3 over top,
   keeping edges even. Repeat rolling, buttering and folding steps 2
   times. Wrap pastry in plastic wrap. Refrigerate at least 8 hours.
     Heat oil (1 1/2 inches) to 400 in 2-quart saucepan. Roll pastry into
   rectangle, 12xlO 1/2 inches; cut into 1 1/2- inch squares with fluted
   pastry wheel. Fry squares, about 5 at a time, in hot oil until golden
   brown, about 3O seconds on each side; drain on paper towels. Cool
   completely. Sprinkle with sugar.    56 Puffs.
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