Tuesday, October 14, 2008

Pie Making season is upon us

so wanted to share a recipe to make a master pie crust. This makes life abit easier around holiday time when you have to make/bake lots of pies. What would Thanksgiving and Christmas be without our pies.

Master Pie Crust Mix

List of Ingredients

6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening

Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will keep for weeks. When needed, measure out amount needed and mix with enough water to hold dough together. Roll out on
floured board. Makes about 8 cups of mix.

For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.

For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.

Happy Cooking!
Cindy Pin It

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