Moist Pie Crust Mix Recipe




Moist Pie Crust Mix Ingredients

5 lb unbleached flour
3 lb (1 can) veg. shortening
1/4 cup unbleached flour
2 tbsp salt
3 cup cold water

A Recipe for
Moist Pie Crust Mix

 

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Moist Pie Crust Mix

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Moist Pie Crust Mix Directions

Combine flour and salt in a very large bowl. Mix well. With pastry
blender cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Add cold water all at once and mix
lightly until the flour absorbs all the water and texture resembles
putty. If dough is too sticky, sprinkle a little four over the top
and mix until dough barely holds together in the bowl. Divide dough
into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy
foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months.

Makes 10 rolls of mix enought for 10 double pie crusts or 20 single
pie crusts.

MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2
balls. Roll out dough to desired thickness between 2 sheets of
lightly floured wax paper. Place dough in a 9-inch pie plate without
stretching. Flute edges. If filling recipe calls for a baked pie
crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15
minutes until very lightly browned. Cool. Fill and bake according to
directions for filling. For double crust pie, place top crust over
filling and flute edges, and cut slits in the top crust. Makes
enough for one 9-inch double crust pie or 2 9-inch single crust pies.

Serves: 1

 

 

 

 

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Moist Pie Crust Mix Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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