A trick I learned a LONG time ago and therefore never buy pie crust. I get all the dry ingredients together, x the recipe by 8 and cut in the fat (either shortening or lard or butter or whatever you use) and I make a lot of it (enough to fill 4 quart jars at minimum). After all is nice mini pea sized pieces and before adding water I put the mixture into mason jars with lids on them and put them in the back of my fridge. Whenever I need pie crust I just take the jar out of the fridge, scoop 2 cups into a bowl (for a double 9 inch crust) and add the water. Voila, instant pie crust ready to roll out immediately since it is already super cold. It lasts a good 6 months in the fridge (as long as you are not using butter, butter you can only store for about 2 months maximum without it going, I use shortening for my classic pie crusts and it keeps a long time).
Posted on: Thu, 03 Jul 2014 22:00:43 +0000
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