Freeze and Bake Pie Crust
Make ahead and freeze a batch of homemade pie crusts to have on hand for quick and convenient use later.
2 cups vegetable shortening (perferably Crisco)
5 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup water, or as needed
- 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 but not wet.
- 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 waxed 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 (9-inch) pie crusts.