Flaky Tender Pie Crust Mix |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 9 cups flour | 1 tablespoon salt | 3-3/4 cups shortening |
| TO MAKE A DOUBLE-CRUST 9-INCH PIE OR TWO SINGLE-CRUST 9-INCH PIES: 2-1/2 cups Flaky Tender Pie Crust Mix | 1 egg, well beaten | 1/4 cup ice water |
| 1 tablespoon cider vinegar | ||
| 1 | In a large bowl, combine flour and salt. Add shortening. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Store in an air-tight container on a dry, cool cupboard shelf for two months or in a freezer for twelve months. Date and label container so mix will be used while it is fresh. Makes 16 cups of mix, enough to make 3 double-crust 9-inch pies or 6 single-crust, 9-inch pies. |
| 2 | TO MAKE A DOUBLE-CRUST 9-INCH PIE OR TWO SINGLE-CRUST 9-INCH PIES: Crumble mix into medium bowl. In a small bowl, combine egg, water and vinegar. Add to flour mixture all at one time. Use a fork to stir briskly-not more than 10 strokes-or until mixture forms a loose ball. Turn dough out onto plastic or waxed paper. Use hands to gently press dough into a ball. If time permits, refrigerate 30 minutes before rolling out with a cloth-covered rolling pin on a lightly floured board or pastry cloth. Divide in half and roll out. |