This week has been a week of focusing on making your own pie crusts! My last post I shared my grandmothers pie crust recipe which is perfect for making a fresh pie crust that is tried and true!
Today we are making a bulk recipe that you can store individual ball of pie dough in your freezer, ready to thaw, roll out and bake! You will make up to 7 pie crusts at once and have almost a full year to use them! So I am dreaming of pot pies with left over turkey, chicken, or beef, quick fruit pies, or shells for dreamy banana cream or chocolate pie!
Lets get started!
Master Mix: Freezer Pie Crust
6 cups all purpose flour
2 teaspoons salt
2 1/3 cups vegetable shortening
1 1/4 to 1 1/2 cups cold water
- In a heavy duty mixer (or in a large bowl with a pastry blender) combine flour and salt.
- Add in shortening and blend till mixture resembles a crumbly cornmeal texture.
- Add in 1 1/4 cups water. Mix lightly until water is absorbed and mixture forms a ball.
- If necessary add additional water.
- Divide dough into 7 portions.
- Shape each portion into balls.
- Flatten each ball slightly with your hand. (ok I used my rolling pin)
- Place each ball into a freezer storage bag, or airtight container, or wrap in freezer paper.
- Label each package and date.
- Store in freezer.
- Use within 10 months.
- To use;
- Thaw dough.
- Roll out and use as desired.
- Bake according to pie recipe directions