5 lb Unbleached flour
3 lb Can vegetable shortening
1/4 c Unbleached flour
2 tb Salt
3 c Water; cold
Combine flour and salt in a very large bowl. Mix well. With pastry
blender cut in shortening until evenly distributed. Mixture will
resemble corn meal in texture. Add cold water all at once and mix
lightly until the flour absorbs all the water and texture resembles
putty. If dough is too sticky, sprinkle a little four over the top
and mix until dough barely holds together in the bowl. Divide dough
into 10 oblong rolls. Wrap each roll well with plastic wrap and
heavy foil. Freeze and label as Moist Pie Crust Mix. Use within
12 months.
Makes 10 rolls of mix enough for 10 double pie crusts or 20 single
pie crusts.
Moist Pie Crust:
Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out
dough to desired thickness between 2 sheets of lightly floured wax
paper. Place dough in a 9" pie plate without stretching. Flute
edges. If filling recipe calls for a baked pie crust, preheat oven
to 425 F (220 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 and flute edges, and cut
slits in the top crust. Makes enough for one 9" double crust pie or
two 9" single crust pies.
