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Freezer Pie Crusts |
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Serves: 42 Yield: 7 packages of pie dough to fill 8-9 inch pie plates or 6 packages for 10-inch pie plates6 cups flour 2 teaspoons salt 1 (16-ounce) can or 2 1/3 cups vegetable shortening 1 1/4 to 1 1/2 cups cold water Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Cut seven 12-inch squares of plastic wrap and heavy duty foil; set aside. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Add additional water, 1 tablespoon at a time, if necessary. Divide dough into 7 portions (6 if for 10-inch pie plate). Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Then wrap airtight in the foil. Label and store in freezer. Use within 10 months. For pie crust: Thaw pie dough. On a floured surface, roll dough to an 11-inch circle. Dough will be thin. Fit dough into pie plate without stretching. Trim and flute edge. For shell, prick bottom and sides with fork. Bake in preheated 400° F. oven for 10-12 minutes or until lightly browned. Or add filling and bake according to pie directions. For double-crust pie, don't prick crust. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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