Make ahead and freeze a
batch of homemade pie crusts to have on hand for convenient use
later.
Freeze
and Bake Pie Crust
- 1 1/2 cups vegetable shortening
4 cups all-purpose flour
2 teaspoons salt
2/3 cup water
1 package aluminum foil
- Cut shortening into flour
and salt until the particles are the size of small peas. Sprinkle
in water, 1 tablespoon at a time, tossing with a fork until the
flour is moistened.
- Gather the pastry into
a ball; shape into a flattened round on a lightly floured surface.
Divide into 4 parts.
- Roll each into circles
that are 2-inches larger than an inverted pie plate, that is,
9-inches in diameter. Stack the circles, placing wax paper between
each, on a baking sheet. Freeze uncovered for 1 hour. Wrap the
stack in aluminum foil, label, and return to the freezer. Freeze
on a flat surface for up to 2 months.
Makes 4 pie crusts.
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