Pie crust mix

Course Dessert

Cuisine American

Keyword bulk pie crust, freezer pie crust, homemade pie dough, make ahead pie crust

Prep Time 30

Total Time 30

Servings 20 servings

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

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

Nutrition is an estimate per serving from USDA FoodData Central, for 20 servings. Brands and portions vary, so use it only as an approximation.