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Linda BaDinda’s Pie Crust (freezer)




Source of Recipe


BBR


Recipe Introduction


Posted by: foodguy


List of Ingredients




We tend to bake more pies in the fall, so today we made our big batch of pie crust and put it in the freezer. Its so nice to have it ready, grab a disk, thaw a little while and make up the pie. This generally will last us through the holiday season.
We make this up in our 6 qt. Kitchen Aid Mixer. Measure the dry ingredients into the bowl, add the Crisco, and kind of pulse the mixer on-off until crisco breaks up. Then run on low just until mixture resembles the size of peas. Combine the water, eggs, and vinegar and beat lightly. Add all at once, and mix on low just until combined. We weigh it out into 10 oz. pieces. gently pat it into disks, and wrap in plastic wrap. We stack these and place them in a big zip lock bag, and then freeze.

4 ½ cups flour
1 teaspoon salt
1 Tablespoon sugar
1 ¾ cup Crisco
½ cup ice water*
1 Tablespoon red wine vinegar
1 egg

Combine flour, salt and sugar. Cut Crisco into flour mixture with fork or pastry tool until it resembles small peas. Whisk together the water, vinegar and egg. Add to flour mixture and stir gently to combine and make dough.
Divide into 4 equal sections and press into discs. Yield: 4-9" crusts.
Wrap individually in plastic wrap and place all in one large zip lock bag.
Refrigerate, or freeze, until ready to roll out for pies.
Yield: 4-9” crusts
*If dough seems too dry add more water, 1 Tablespoon at a time until desired consistency.


Recipe



Big Batch for Freezer

9 cups flour
2 teaspoons salt
2 Tablespoons sugar
3 ½ cups Crisco
1 cup ice water
2 Tablespoons red wine vinegar
2 eggs

Weigh into 10 oz. disks, wrap in plastic wrap and freeze.

The trick to remember is just don't over mix the dough. This is a nice, flaky crust and it browns nicely