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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