Title: Flaky Pie Crust Mix
Categories: Mixes
Yield: 1 Servings
12 1/2 c Unbleached flour
5 c Shortening
2 tb Salt
----------------------FLAKY PIE CRUST----------------------
2 1/2 c Flaky pie crust mix
1 lg Egg; beaten
1/4 c Ice water
1 tb White vinegar
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 corn meal 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.
Yield: 12 Crusts
Flake 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" pie plate without
stretching. Flute edges. If filling recipe calls for a baked
picrust, 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, press and flute
edges, and cut slits in top crust.
Makes enough crust for one 9" double-crust pie or two single-crust
pies.
