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–+ servings

A Quantity of Pie Crusts

This recipe makes six delicious pie crusts that you can refrigerate or freeze to have on hand when needed.
Print Recipe
Prep Time 20 minutes
Servings 6 crusts for 9-in. pie

Ingredients
  

  • 6 cups all purpose, unbleached flour
  • 2 1/2 cups Crisco
  • 2 tsps salt
  • 2 eggs beaten
  • 2 tbsp vinegar
  • 10 tbsp cold water to almost 1 cup, depending on how dry your flour is

Instructions
 

  • Beat the eggs in a small bowl. Add the vinegar and cold water and mix.
  • In a separate, large bowl, add the flour and whisk in the salt. Add the Crisco to the flour mixture and cut with a pastry cutter until the mixture is pea-sized
  • Make a well in the flour mixture and pPieour in the egg mixture. Mix for a minute or two, until the crust pulls from the side of the bowl. This is the point at which you add more cold water, if your crust is too dry.
  • Shape the crust into a loaf for a minute or two (do not overwork) and cut out 6 crusts. Seal the crusts in freezer bags for use later. Or, you can let the crust/s you need for the day rest for a half hour in the refrigerator before rolling out.
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