The recipe for cream puffs using Betty Crocker pie crust mix?

Unfortunately, you can't make cream puffs using Betty Crocker pie crust mix.

Here's why:

* Pie crust mix is designed for a different texture: Pie crust mix is designed to create a flaky, crumbly crust, which is very different from the light, airy texture of a cream puff.

* Cream puffs require a specific dough: Cream puffs require a special dough called pâte à choux, which is made with butter, flour, eggs, and water. This dough creates a hollow shell when baked.

To make cream puffs, you'll need to use a traditional pâte à choux recipe.

Here's a basic recipe for cream puffs:

Ingredients:

* 1 cup water

* 1/2 cup (1 stick) unsalted butter

* 1 cup all-purpose flour

* 4 large eggs

Instructions:

1. Prepare the dough: In a medium saucepan, bring the water and butter to a boil over medium heat. Remove from heat and stir in the flour all at once. Stir vigorously until the dough forms a ball and comes away from the sides of the pan.

2. Cool the dough: Transfer the dough to a large bowl and let it cool slightly. This will make it easier to incorporate the eggs.

3. Add the eggs: Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and glossy.

4. Pipe the puffs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Fill a pastry bag fitted with a large round tip with the dough. Pipe 2-inch mounds of dough onto the baking sheet, leaving about 2 inches between each puff.

5. Bake the puffs: Bake for 20-25 minutes, or until the puffs are golden brown and puffed up.

6. Cool and fill: Let the puffs cool completely before filling with your favorite cream filling.

Tips:

* Make sure the dough is cooked through before adding the eggs. The dough should be very hot and slightly sticky.

* Don't overmix the dough after adding the eggs, as this can make the puffs tough.

* The puffs should be fully cooled before filling, otherwise, the filling will melt.

Enjoy your homemade cream puffs!