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    FLAKY PIE CRUST MIX


    Source of Recipe


    EMAIL

    List of Ingredients




    12 1/2 c Unbleached Flour
    2 T 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 T White Vinegar

    Recipe



    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 label 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 piecrust, 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.


 

 

 


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