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FLAKY PIE CRUST MIX




Source of Recipe


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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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