Homemade pie crust make ahead of time and freeze
1- 5lb bag of all purpose flour (hold back about 2 cups)
2 lbs. shortening (Crisco) chilled
1 lb. Butter chilled
4 Tbsp. sugar
2 Tbsp. + 2 tsp. salt
4 Tbsp. vinegar
2 c. water
In a large large Tupperware add flour, sugar, and salt mix well.
Using pastry cutter if you have one, or 2 forks, blend the butter, and the shortening with the flour mixture. When flour mixture and shortening are combined (resembling crumbs) set the mixture aside.
In another bowl add water, eggs, and vinegar and wisk until combined.
Add wet mixture to the flour mixture mix until it has combine into a soft dough ball.
Once it has formed , Continue to mix by hand forming dough into a ball, pressing flat, cut into four portions wrap with plastic wrap and refrigerate for for 20 minutes.
Now the 2 cups of flour use to flour your surface and hands, you won’t use it all.
Cut each of the dough ball in quarters, into four equal parts, you should have 16 equal pieces of dough.
Roll each dough portion into a ball, then flatten to about a two inch disk, be careful not to overwork the dough.
Wrap each disk individually in plastic wrap, I wrap mine once and the I use my sealer to store them, but you can wrap them twice then put them in a freezer Ziploc bag, and store in the freezer for a year.
Mine don't last a year since I bake a lot, but should last a year.
Each dough ball makes one pie crust bottom or top.
To use, remove the pie disk you from the freezer and allow to thaw on the countertop or in the refrigerator.
If you have any scraps leftover put the scraps in a freezer bag and save them, put back in the freezer, once you have collected enough scraps in the bag you can get another pie or two from all the scraps.
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