Pie Crust Recipe
A new pie crust recipe that will show you how to make 25 easy crusts and store them for future use.
The pace of todays demanding schedule has caused many people who love creating delicious homemade pie crust to abandon this time consuming project. Now there is a simple recipe you can make only once or twice a year, allowing yourself to serve tender, flaky, homemade pie crust all year.
What you will need:
1 3 pound can crisco
1 pound margarine (melted)
20 cups flour
4 cups cold water
1 tablespoon salt
3 tablespoons sugar
Using a large mixing bowl, mix crisco, margarine and flour until well blended. Add cold water, salt and sugar. Using your hands blend ingredients together but do not over mix. Dough will be sticky.
Divide dough into 20 to 25 equal patties. Wrap each with wax paper, then wrap with foil. Place any unused pie crust into your freezer. These pie crust will last in your freezer for up to one year. To thaw, remove foil and place in microwave, refrigerator or on counter top. Pie crust may be used for pies, homemade chicken pot pie, cinnamon sticks, cobblers and dumplings. When pie crust has thawed, roll it out on a floured board or cloth. Pie crust can be rolled out between two sheets of wax paper as well. Fold crust in half and then into quarters. Lift gently, placing in pan. Edges may be crimped with fingers for a more attractive appearance. Bake at 325 degrees until lightly browned.