Bulk Pie Crust |
| Name: |
Heather Mize |
| Base: |
Ft. Bragg |
| Recipe: |
This makes enough for 10-12 crusts (maybe more???)
(1) 5 lb. bag all-purpose flour (not self-rising)
(1) 3 lb. can crisco
1/2 c. sugar
2 Tbsp. salt
Mix with a pastry blender or two knives until crumbly. It helps to add a little flour then a little crisco, then a little flour...
Store in an air-tight container.
To use:
Combine 1-1/2 c. of mix and 2 T of water for one crust. For me this doesn't leave enough at the edges to trim off and make it look decent, so I use about 2 c. of mix and a little more water.
Mix with a fork just until it holds together and roll out. If you overhandle the crust, it will be tough and not flakey.
If you have a top crust, brush w/ milk and sprinkle w/ sugar to brown it. |
| |
|
|
