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Monday, January 21, 2008

Pie Crust

Printable Recipe

3# can of Crisco (regular, not butter-flavored)
1 5# bag of flour (set aside 1 cup)
2/3 cup sugar
4 t. salt
pinch of baking powder
2 cups cold, cold water

Mix dry ingredients together. Drop shortening into dry mixture by large spoonfuls. Mix with hands until it's all pea-sized. Add the water, mix very little. You want to see shortening streaks in your crusts. Form into 8 to 10 oz balls. Freeze them individually. I think it makes 13-15 pie crusts.

Thaw and roll out for the best pie crust you've ever had.

Holly's Note:
My sister received this recipe from a friend who owned a bakery. It doesn't work if you try and halve it or anything like that, but the pie crusts freeze really well. The 1 cup of flour that you set aside would be used to roll out all your pie crusts if you were making pies in bulk.

I use these for my Dutch Apple Pie and Quiche recipes.


  1. Do you have to freeze them? In other words, could I bake one right after mixing, or is freezing important?

    1. You can totally make a pie right after mixing. Freezing them is just convenient. I do think that pies made from frozen crust are flakier. If you're going to bake it right away, I'd set the crust in the fridge for 20 minutes so it gets chilled. I think it's better to work with when it's chilled.