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12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt
FLAKY PIE CRUST
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar
Combine unbleached flour and salt in a large bowl and blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container and lable
as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to
12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags.
Seal and label bags and freeze. Use within 12 months.
Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
crusts.
FLAKY PIE CRUST:
Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a
small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of
the water mixture at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly floured waxpaper. Place
dough in 9-inch pie plate without stretching. Flute edges. If filling
recipe calls for a baked picrust, preheat oven to 425 degrees F. (220
degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool.
Fill and bake according to directions for filling. For double crust pie,
place top crust over filling, press and flute edges, and cut slits in top
crust. Makes enough crust for one 9-inch double-crust pie or two
single-crust pies.
From “Make-A-Mix Cookery” by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
Yields
1 Servings
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