If you've been apple picking and plan to make some pies, this recipe will help. Making Thanksgiving pies for a church dinner or community event? If you hate making pie crust, you can make a bunch of these and freeze them, to be filled when the occasion arises. They will remain tasty for a year in the freezer.
These crusts are an economical alternative to purchasing refrigerated crusts and a great time saver. Aluminum foil pie pans may be purchased in bulk from GFS Marketplace or other wholesalers.
Two Dozen Pie Crusts
Ingredients:
1 3 pound can Crisco
1 pound margarine (melted)
20 cups flour
4 cups cold water
1 tablespoon salt
3 tablespoons sugar
Directions:
Using a large mixing bowl, mix Crisco, margarine and flour until well blended.
Add cold water, salt and sugar.
Using your hands blend ingredients together but do not over mix.
Dough will be sticky.
Divide dough into 20 to 25 equal patties.
Wrap each with wax paper, then wrap with foil and freeze.
To thaw, remove foil and place in microwave, refrigerator or on counter
top.
When pie crust has thawed, roll it out on a floured surface or between two sheets
of wax paper.
Fold crust in half and then into quarters.
Lift gently, placing in pan.
Do not stretch pastry in pan, or it will shrink while cooking.
Edges may be crimped with fingers for a more attractive appearance.
Bake at 325 degrees until lightly browned.
Use when every you need pastry.
These pie crusts have a freezer life of one year
.
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Comments: 35
I swear by the vinegar and egg pie crusts but making this recipe in bulk would sure be a time saver. One question tho..........what kind, type or brand of magarine do you use. I have ruined a lot of cookie recipes (and demolished my cream puffs) because MOST magarines have a HIGH water content that changes expected results. Fleishmann's is the only margarine I trust but it is almost the same price as just using real butter.
The Graveyard Hours
A ten I give to you~
i used to make 8 apple pies,crust and all then freeze for future desserts(we had a huge full size stand up freezer)
the coop no one to bake for but me I certainly don't need it!!
But, I'll do it the lazy way, thanks.
Was re-thinking the bulk piecrust uses and remembered a favorite trick I used when the house was FULL of kids. A triple recipe of pie crust covered an entire large deeper cookie sheet including a top crust. I would put apple filling (if canned I would make sure the apples were well cooked first since my gang hated hard apples) on one 3rd, cherries on one 3rd and blueberries on the last 3rd. Something for everyone in one fell swoop!