A Quantity of Pie Crusts
This recipe makes six delicious pie crusts that you can refrigerate or freeze to have on hand when needed.
Ingredients
- 6 cups all purpose, unbleached flour
- 2 1/2 cups Crisco (or 1 1/2 c cold/frozen butter and 1 c lard)
- 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.
Tried this recipe?Let us know how it was!