Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pie: Master Pie Crust Mix




Source of Recipe


4 on 4


List of Ingredients




6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening


Recipe



Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will
keep for weeks. When needed, measure out amount needed and
mix
with enough water to hold dough together. Roll out on
floured
board. Makes about 8 cups of mix.

For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.

For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.