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Freeze and Bake Pie Crust
Author/Submitted by: General Mills, Inc.
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/2
cups
shortening 4
cups
Gold Medal all-purpose flour 2
teaspoons
salt 2/3
cup
water
Directions:
Prepare Pastry (recipe follows). Divide into 4 parts. Roll each 2 inches larger than inverted pie plate, 8 or 9 x 1 1/4 inches.
Stack circles, placing waxed paper between each, on cookie sheet. Freeze uncovered 1 hour. Wrap stack in aluminum foil; label and return to freezer. Freeze on flat surface up to 2 months. Makes 4 pastry circles.
Pastry: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened (1 to 2 teaspoons water can be added). Gather pastry into ball; shape into flattened round on lightly floured cloth-covered board.
*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.
For two-crust pie: Remove 2 circles from freezer; place one on pie plate and one on flat surface. Thaw uncovered until soft, about 20 minutes. Gently ease pastry into plate. Trim overhanging edge of pastry 1/2 inch from rim. Pour in filling. Fold other circle into fourths; cut slits. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed.
Freeze and Bake Pie Shells: After rolling each part pastry into circle, gently ease pastry into pie plate. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Carefully wrap pastry; freeze up to 2 months. Prepare Baked Pie Shell or One-crust Baked Pie as directed except do not thaw.
High Altitude Directions (3500 to 6500 feet): For all-purpose or unbleached flour, no adjustments are necessary. For self-rising flour: not recommended for use.
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