A great recipe for making a large batch of tender, flaky pie crust to use now or freeze for later.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound Can | Crisco (2 Cups), chilled |
| 5 Cups | Flour |
| 1 Tablespoon | Salt |
| 1 | Egg |
| 1 Tablespoon | Vinegar |
| Cold Water |
Instructions (Clarified Method)
- In a large bowl, whisk together the flour and salt.
- Cut the chilled Crisco into the flour mixture until it resembles coarse crumbs.
- In a 1-cup measuring cup, beat the egg. Add the vinegar, then add enough cold water to equal 1 cup of total liquid.
- Pour the liquid mixture over the flour mixture and mix with a fork until a dough forms.
- Divide the dough into 5 equal portions, shape each into a disk, and wrap in plastic.
- Chill for at least 30 minutes before rolling out.
Note
This is a large-batch recipe perfect for freezing. Simply thaw a wrapped disk of dough in the refrigerator before using.
