Pie Crusts for The Freezer

Instead of sharing a pie recipe today, I wanted to share my go-to pie crust when I don't have time to make our favorite crust recipe from Farm Journal.  I have used this recipe since the early 80’s to simplify pie-making.  When I was working full-time, I still liked to bake, but found I wanted to speed up the process.  We just didn’t like the results or expense of refrigerated crusts, and this recipe has been a life-saver. 
I especially like to make a batch before the holiday rush, so I don’t have any excuses not to make a pie, whether it’s a dessert pie, a quiche or pot pie.  I also use this recipe for individual pie crusts and turnovers; sometimes putting up part of the dough in 3-3 ½ ounce patties.  A scale is very handy for making this recipe. 
There are recipes like this that use a whole can of shortening and a 5 pound bag of flour; I think they are too greasy.  If you make this in the larger size recipe, use a dishpan and your hands.  Try the smaller size recipe to see how good they are.                    
      Pie Crusts for the Freezer
5 Regular or 4 Large Crusts
20 Regular or 16 Large Crusts
     3/4         pound  shortening
  3             pounds  shortening
  1 1/2         pounds  flour, all-purpose
  6             pounds  flour, all-purpose
  1                cup  ice water
  4               cups  ice water
  1 1/2      teaspoons  salt
  2        tablespoons  salt
2011 Cost:  $1.76 - 36¢ per 9 ounce crust
2011 Cost:  $7.03 -36¢ per 9 ounce crust
Mix in a very large bowl or pan. Mix flour, salt and shortening together with large rubber scraper and pastry fork or pastry blender until the size of peas. Add ice water a quarter at a time and toss together with a fork or your hands until blended, do not overmix.  Wrap individually in freezer paper or waxed paper and freeze in a large zip-type freezer bag. (Be sure to mark you packages with the size and date).

Make into 3 oz. patties for use in 5" pie plates or for turnovers.
Make into 9 oz. patties for 9" top crusts or regular 9" bottom crusts
Make into 11 ounce patties for Deep Dish or 10" bottom crusts

When you want to make a pie crust, defrost number of desired crust 'patties' on the counter 30 min or so, or in the fridge overnight. Roll out between 2 sheets of waxed paper or on a lightly floured surface and proceed with your recipe.

These will keep for at least a year in the freezer, although mine never last that long!. There is something about freezing this dough that makes it so easy to roll out. I use this for dessert pies as well as quiches and savory pies. It turns out perfectly every time.

3 comments:

  1. Hi Sue - Would you recommend that I use the same amount of butter and/or lard to replace the shortening in this recipe? Or would your amounts be different? Thanks!

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  2. Tanya,
    I do often use lard for my baking, and although many recipes call for less than shortening or butter, I haven't found it makes too much difference. You might try an ounce or or so less than the shortening called for in the smaller recipe, if you are concerned about it, but since this isn't a high-fat pastry, I would substitute straight across, either butter or lard.
    I plan to try the smaller recipe with lard next time I make it, as I get good, unhydrogenated lard locally. The first time, I wouldn't try the large amount.

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  3. hello sue
    great side have you......
    the recipe sounds easy, thanks!!
    blessings,regina
    reginassimplelife.blogspot.com

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