Pie crust mix
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A big-batch pie crust mix of flour, shortening, salt and ice water that makes about 18 to 20 crusts. Shape into patties, chill, and freeze for later pies.
Ingredients
- 3 lb can (48 oz) vegetable shortening
- 5 lb all-purpose flour
- 3 1/2 cups ice water
- 2 tablespoons salt
Equipment
- mixing bowl
- zip-top bags
Directions
- In a very large bowl or pan, work the flour, salt, and shortening together (use your hands if needed).
- Pour in the ice water and stir just until combined.
- Form patties of about 7.6 oz each (for 20 crusts, if you are weighing).
- Chill (the chilling time is 1 hour).
Notes
Freeze as disks, pre-rolled crusts, or crusts in pie pans, wrapped tightly in a sealed freezer bag, up to six months. Disks: thaw overnight in the refrigerator or on the counter until rollable. Pre-rolled: rest a few minutes at room temperature before fitting into the plate. In pans: bake from frozen, adding a few minutes.
Nutrition
Serving: 183g | Calories: 1014kcal | Carbohydrates: 87g | Protein: 12g | Fat: 69g | Saturated Fat: 17g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 710mg | Potassium: 122mg | Fiber: 3.1g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 17mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 20 servings. Brands and portions vary, so use it only as an approximation.
