When staring this project I decided I needed to use an easy crust recipe that wasn't too heavy. I landed on the following recipe which is not only flaky and easy to make, I can also make it in bulk and store it for later pies. I love the fact that I don't need to wash my pastry cutter every time I make a pie. Also, unlike some recipes this dough is fairly forgiving, and can be handled quite a bit without much recourse.
This recipe comes from By Our Cookstove, a project of Shekinah Christian School Ladies Auxiliary in Plain City, Ohio.
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Pie Crust Mix
Ingredients:
7 c. sifted flour
2 1/3 c. Crisco
1 T. salt
Sift flour and salt. Cut in shortening until lumps are the size of small peas. Store in covered container at room temperature. For 1 pie crust use 1 1/4 c. mix, add 2 to 3 T. ice cold water. Very handy.
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While not as handy, I've been known to make a small batch using 1 c. flour 1/3 c. Crisco, and a pinch of salt.
This recipe comes from By Our Cookstove, a project of Shekinah Christian School Ladies Auxiliary in Plain City, Ohio.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Pie Crust Mix
Ingredients:
7 c. sifted flour
2 1/3 c. Crisco
1 T. salt
Sift flour and salt. Cut in shortening until lumps are the size of small peas. Store in covered container at room temperature. For 1 pie crust use 1 1/4 c. mix, add 2 to 3 T. ice cold water. Very handy.
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While not as handy, I've been known to make a small batch using 1 c. flour 1/3 c. Crisco, and a pinch of salt.
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