Wednesday, September 20, 2006

Pie Recipes #113 - Recipe to Make 20 Pie Crusts at Once

20 Pie Crusts

Here's an excellent recipe for making pie crusts in BULK. :) Great for when making pies for bake sales OR when you want to freeze a bunch of pie crusts and have them ready to use all season long. Using the lemon-lime soda will help create a very flaky crust, similar to what a small addition of vinegar will do. :) Enjoy, pie lovers!

5 pounds flour
2 1/2 teaspoons salt
3 pounds of quality vegetable shortening
2 - 2 1/2 cups lemon-lime soft drink

Mix flour and salt; cut in shortening until it looks like small peas. Add

soft drink gradually; will be slightly sticky. Cover pie dough with plastic

wrap and let rest one hour. Form into 20 balls or 16 balls for large crusts

and wrap in plastic wrap and place in freezer bags and freeze. Thaw one

hour before needed.

Note: Do not add more salt because the soft drink has salt in it. I have

added the tip to cover with plastic wrap. I find that it usually takes two

12-ounce cans of soft drink for this, Letting it rest one hour is VERY


It changes the texture. I also flatten the balls into round disk-shaped


They thaw faster. (I pop them into the microwave on defrost for one minute

and that is usually enough to thaw and use quickly.) This is a wonderful and

very flaky, tender pie crust that you will love.


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