Master Mix: Freezer Pie Crust

Today we will be making a big batch of pie crust to store in your freezer. No more trips to the store to buy premade frozen crusts!  Not only does it take only about 10-15 minutes to make this bulk recipe, it is cheaper and way tastier than store bought. (Not to mention a lot thicker than those thin frozen crusts!)

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!
Printable Copy

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

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