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

Pastry: Two Dozen Pie Crusts




Source of Recipe


Frozen Assets


List of Ingredients




1 3 pound can Crisco
1 pound margarine (melted)
20 cups flour
4 cups cold water
1 tablespoon salt
3 tablespoons sugar


Recipe



Using a large mixing bowl, mix Crisco, margarine and flour until well blended.
Add cold water, salt and sugar. Using your hands blend ingredients together but
do not over mix. Dough will be sticky. Divide dough into 20 to 25 equal patties.
Wrap each with wax paper, then wrap with foil and freeze. To thaw, remove foil
and place in microwave, refrigerator or on counter top. When pie crust has
thawed, roll it out on a floured surface or between two sheets of wax paper.
Fold crust in half and then into quarters. Lift gently, placing in pan. Do not
stretch pastry in pan, or it will shrink while cooking. Edges may be crimped
with fingers for a more attractive appearance. Bake at 325 degrees until lightly
browned. Use when every you need pastry. These pie crusts have a freezer life of
one year.