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Flaky Pie Crust Mix
Author/Submitted by:
Servings: 1
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 12 1/2
c
Unbleached Flour 5
c
Vegetable Shortening 2
tb
Salt
------------------------------FLAKY PIE
CRUST------------------------------ 2 1/2
c
Flaky Pie Crust Mix 1
Large
Egg, Beaten 1/4
c
ICE Water 1
tb
White Vinegar
Directions:
Combine unbleached flour and salt in a large bowl and blend well. With
a
pastry blender, cut in shortening until evenly distributed. Mixture
will
resemble cornmeal in texture. Put in a large airtight container and
lable
as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to
12
weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags.
Seal
and label bags and freeze. Use within 12 months.
Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
crusts. FLAKY PIE CRUST:
Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a
small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of
the
water mixture at a time over the flaky pie crust mix and toss with a
fork
until dough barely clings together in the bowl. Roll out dough to
desired
thickness between 2 sheets of lightly floured waxpaper. Place dough in
9-inch pie plate without stretching. Flute edges. If filling recipe
calls
for a baked picrust, 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, press and flute edges, and cut slits in top crust. Makes
enough crust for one 9-inch double-crust pie or two single-crust pies.
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