5 lb Unbleached Flour 2 tb Salt
3 lb (1 Can) Veg. Shortening 3 c Cold Water
1/4 c Unbleached Flour
Combine flour and salt in a very large bowl. Mix well. With pastry
blender cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Add cold water all at once and mix
lightly until the flour absorbs all the water and texture resembles
putty. If dough is too sticky, sprinkle a little four over the top
and mix until dough barely holds together in the bowl. Divide dough
into 10 oblong rolls. Wrap each roll well with plastic wrap and
heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12
months.
Makes 10 rolls of mix enought for 10 double pie crusts or 20 single
pie crusts.
MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2
balls. Roll out dough to desired thickness between 2 sheets of
lightly floured wax paper. Place dough in a 9-inch pie plate without
stretching. Flute edges. If filling recipe calls for a baked pie
crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15
minutes until very lightly browned. Cool. Fill and bake according to
directions for filling. For double crust pie, place top crust over
filling and flute edges, and cut slits in the top crust. Makes
enough for one 9-inch double crust pie or 2 9-inch single crust pies.
Yields
1 servings