Freezable Yummy Pie Crust Recipe

          Jump start your holiday season by freezing the yummiest pie crusts ever. This recipe makes two double crusts and freezes for six months or refrigerate for six weeks.  

 

3 Cups sifted flour                        1 egg slightly beaten

1 teaspoon salt                             5 tablespoons ice cold water

1 ¼ cup shortening                       1 tablespoon distilled white vinegar

 Sift flour and salt together. Cut in shortening until the size of small peas.

Add egg and mix lightly. Do not stir pie crust. Flip it with a fork. Stirring pie crust turns it tough.

Combine water and vinegar – sprinkle over flour mixture and toss lightly again avoid stirring. Mix just enough to blend all ingredients.

Pour onto a piece of cling wrap to gather the dough together. Divide equally into 4 parts, gently pat to somewhat flatten on a sheet of wax paper. Alternately roll out and place in the bottom of a pie pan. Freeze. Let it thaw completely before rolling it out.

 When you roll out dough, use a pastry cloth and roll gently from one edge to the opposite side to keep the crust flaky. Never flatten by hand.

I'll be posting frequent tips to get a jump start for the holidays so check back every week.

 

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