• Cooking Time:
  • Servings:
  • Preparation Time:



  • 12 1/2 c Unbleached Flour 2 T Salt
  • 5 c Vegetable Shortening


  • 2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water
  • 1 ea Large Egg, Beaten 1 T 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 cornmeal in texture. Put in a large airtight container and lable
  • as 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.
  • Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
  • crusts.
  • Crumble 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-inch pie plate without stretching. Flute edges. If filling
  • recipe calls for a baked picrust, preheat oven to 425 degrees F. (220
  • degrees 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-inch double-crust pie or two
  • single-crust pies.

Categories: Mix  Pie 
© 2006-2017 BakeSpace, Inc. All Rights Reserved