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Pure Gold Pie Crusts

 

This recipe requires the use of a heavy duty stand mixer with paddle attachment, and a scale. Mix only half the ingredients at a time.

 

5 lbs flour, with a little extra for hands

3 pounds vegetable shortening, not creamed

2 Tbsp salt

1 quart ice water

2 Tbsp vinegar

 

Weigh your mixing bowl empty, and then set the scale to zero. Pour unsifted flour into the bowl until you have 2.5 pounds of flour. Add 1 Tbsp salt and stir. Next add half the shortening (1.5 pounds) into the bowl on the scale. You now should have 4 pounds total. Mix with paddle until completely incorporated. Now, even though it looks like pie dough already, add 1 pint of ice water and mix until evenly moist. Dump out the whole bowl onto a floured board; let sit while you repeat with the remaining ingredients—no need to measure this time.

 

Now using the scale again, divide your ball of dough into 8- or 9-ounce balls. (You may need to flour your hands to make a smooth ball of dough.) You’ll have 9 or 10 from each batch, for a total of 18 to 20 pie crusts. Put each one in a sandwich bag; put small bags into a large freezer bag, date, and freeze. To thaw, place in the refrigerator overnight and on the counter about 30 minutes before rolling out.

 

Having pie crust on hand in the freezer is like having Pure Gold! They will keep several months—or share some with your friends.

 

Tip: If you start with a round ball, you’ll roll it into a round crust!