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Ingredientes
- 12 1/2 c. Unbleached Flour
- 5 c. Vegetable Shortening
- 2 Tbsp. Salt CRUST
- 2 1/2 c. Flaky Pie Crust Mix
- 1 lrg Egg, Beaten
- 1/4 c. ICE Water
- 1 Tbsp. White Vinegar
Direcciones
- Combine unbleached flour and salt in a large bowl and blend well. With apastry blender, cut in shortening till proportionately distributed. Mix willresemble cornmeal in texture. Put in a large airtight container and lableas Flaky Pie Crust Mix. Store in a cold, dry place and use within 10 to 12weeks. Or possibly put about 2 1/2 c. of mix each into 6 freezer bags.
- Seal and label bags and freeze. Use within 12 months.
- Makes about 16 c. mix, sufficient for 6 double pie crusts or possibly 12 single pie crusts. FLAKY PIE CRUST:Crumble Flaky Pie Crust Mix, if frzn. Put fold in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of thewater mix at a time over the flaky pie crust mix and toss with a forkuntil dough barely clings together in the bowl. Roll out dough to desiredthickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe callsfor a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake10 to 15 min, till very lightly browned. Cold. Fill and bake according to directions for filling. For double crust pie, place top crustover filling, press and flute edges, and cut slits in top crust.
- Makesenough crust for one 9-inch double-crust pie or possibly two single-crust pies.
