Bulk Pie Dough Food
AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)
I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.
Provided by UnknownChef86
Categories Pie
Time 20m
Yield 20-30 crusts
Number Of Ingredients 8
Steps:
- Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
- Put vinegar in a 2 quart liquid measuring cup.
- Fill to 2 1/2 cup mark with cold water.
- Add eggs and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
BULK PIE DOUGH
Is it your turn to make pie for the team? This makes more dough than you can shake a rolling pin at.
Provided by rhonda
Categories Pastry Pie Crusts
Yield 96
Number Of Ingredients 4
Steps:
- Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.n
- Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.n
- Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.n
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18 g, Fat 17.8 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 145.8 mg, Sugar 0.1 g
BULK PIE DOUGH
Is it your turn to make pie for the team? This makes more dough than you can shake a rolling pin at.
Provided by rhonda
Categories Pastry Pie Crusts
Yield 96
Number Of Ingredients 4
Steps:
- Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.n
- Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.n
- Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.n
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18 g, Fat 17.8 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 145.8 mg, Sugar 0.1 g
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