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
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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He who eats alone chokes alone. |
| Proverb |
This Recipe for Moist Pie Crust Mix is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Moist Pie Crust Mix from the recipe cookbook of Recipes-to-go (Dessert)
Eat little, sleep sound. |
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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
Moist Pie Crust Mix Recipe brought to you by Recipes To-Go