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Refrigerated Pie Crust Mix




Source of Recipe


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List of Ingredients




6 cups flour
1 Tbsp. salt
4 tsp. sugar
2-1/2 cups solid vegetable shortening

Recipe



Mix the dry ingredients in a large bowl. Cut in the vegetable shortening until mixture is the consistency of coarse meal. Store in refrigerator in airtight container. Lasts for months. For pie crust, scoop out 2-1/2 cups of the mix and combine it with 3-5 Tbsp. cold water and 1 tsp. lemon juice. Mix lightly with a fork, tossing the mixture, until it holds together when squeezed gently into a ball. Separate into two balls and roll out for double crust pie. Use 1-1/4 cups of the mix, 2-3 Tbsp. cold water and 1/2 tsp. lemon juice for a single crust pie. This makes enough for 3 double crust pies.