Pie
Description
This recipe creates a large batch of versatile pie crust mix, perfect for making multiple double-crust pies or single-crust tarts over time. By combining unbleached flour with vegetable shortening and salt, you achieve a tender, flaky texture that holds up well during baking. The key to success is cutting the shortening into the flour until it resembles coarse cornmeal, ensuring distinct layers in the final crust. This mix is incredibly convenient for bakers who want to prepare ahead; once made, it can be stored in the freezer for up to a year. Simply thaw and add water when you are ready to bake your favorite fruit, custard, or savory pies. It takes the guesswork out of crust making, allowing you to focus on perfecting your fillings while guaranteeing a consistent, home-style crust every time.Ingredients
Directions
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Combine the unbleached flour and salt in a large bowl and blend together well.
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Using a pastry blender, cut in the vegetable shortening until it is evenly distributed and the mixture resembles coarse cornmeal in texture.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 5382.0kcal
- % Daily Value *
- Total Fat 307.5g474%
- Saturated Fat 103.5g518%
- Cholesterol 0.0mg0%
- Sodium 29265.0mg1220%
- Total Carbohydrate 570.0g190%
- Dietary Fiber 20.2g81%
- Sugars 2.2g
- Protein 75.0g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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