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  Flaky Pie Crust Mix
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
12 1/2 cup Unbleached Flour
5 cup Vegetable Shortening
2 tbsp Salt

MMMMMFLAKY PIE CRUST

2 1/2 cup Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 cup ICE Water
1 tbsp White Vinegar
Instructions:
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.
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