Bulk Pie Crust Recipe
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A fantastic, large-batch recipe for a classic all-shortening pie crust. Enriched with egg and vinegar, this dough is tender, flaky, and easy to work with.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 30 mins | 5 single 9-inch crusts |
🔪 Key Equipment
- Large mixing bowl
- Pastry blender
- 1-cup measuring cup
- Fork
- Plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound Can (2 Cups) | Crisco | chilled |
| 5 Cups | Flour | unfiltered or all-purpose |
| 1 Tablespoon | Salt | none |
| 1 | Egg | beaten |
| 1 Tablespoon | Vinegar | none |
| As needed | Water | cold, to bring total liquid to 1 cup |
Instructions
Step 1: Combine Dry Ingredients
- In a large bowl, whisk together the 5 cups of Flour and 1 tablespoon of Salt until thoroughly combined.
Step 2: Cut in Shortening
- Add the chilled 1 pound can (2 cups) of Crisco to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some visible pea-sized pieces.
Step 3: Prepare the Liquid
- In a 1-cup measuring cup, beat the 1 Egg. Add 1 tablespoon of Vinegar, then add enough cold Water to bring the total liquid volume to 1 cup. Mix well.
Step 4: Form the Dough
- Pour the liquid mixture over the flour mixture and toss gently with a fork until the dough just comes together into a shaggy ball without overmixing.
Step 5: Divide and Chill
- Divide the dough into 5 equal portions. Shape each portion into a flat disk and wrap individually in plastic wrap, ensuring they are sealed until firm.
Step 6: Rest Before Rolling
- Refrigerate for at least 30 minutes until chilled and firm before rolling out into your desired pie plates.
💡 Make-Ahead & Storage: This dough freezes very well for future use; simply thaw a wrapped disk of dough in the refrigerator before rolling out.
Original Recipe Scan
