12 1/2 c Unbleached Flour 2 tb Salt
5 c Vegetable Shortening
FLAKY PIE CRUST
2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water
1 Large Egg, Beaten 1 tb White Vinegar
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.
Yields
1
