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Saturday, February 23, 2002
This is a wonderful recipe!
so easy to work with and delicious too...I did all of my holiday pies with this recipe and they worked like a dream.
Roll them out between sheets of waxed paper ...it makes it ever so much easier!
20 Pie Crusts For the Freezer
3 lb can Crisco vegetable shortening
5 lb flour
3 cups ice water
2 Tbsp. salt
mix in a very large bowl or pan.
mix flour salt and crisco together with hands. add ice water and mix
all together until blended.
make into 18 to 20 patties. wrap individually in freezer paper and
freeze in a large 2 gallon ziploc baggie.
when you want to make a pie crust, defrost desired number of crust
"patties" on the counter 30 minutes or so, or in the fridge overnight.
roll between 2 sheets of waxed paper.
these will keep for at least 1 year in the freezer.
There is something about freezing this dough that makes it so easy to roll out.
I use this for dessert pies as well as quiches and savory pies. It turns out perfectly every time.