Baking a pie from scratch is always so much more work when you’re making the pie crust from scratch on the same day, too. I used to give in and buy pre-made pie crusts from the grocery store. Then I obtained a secondary freezer for my garage, and believe me, that thing is getting some use! Pie crusts are a must-have for my freezer storage, because they just taste so much better than the store-bought versions. And they’re better for you, too. So take my advice: bake in bulk, freeze your leftovers, and enjoy the fruits (or pies, in this case) of your labor!
Ingredients:
- 2 C sifted all-purpose flour
- 1 tsp. salt
- 3/4 C shortening
- 4 to 5 Tbsp. ice water
- Wax paper
- Freezer wrap
Directions:
Place the flour and salt together in a large mixing bowl. Cut in the shortening with a pastry blender until mixture become crumbly. Add 1 Tbsp. of the ice water at a time. After each addition, toss with a fork. Push moistened ingredients to the side; only add ice water to dry ingredients. Continue adding the ice water 1 Tbsp. at a time until all the dry ingredients are moistened. Dough should be moist enough to hold together, but not sticky.
Divide dough in half. Roll each half into a ball. Wrap each ball with wax paper. Wrap tightly in the freezer wrap and freeze for up to 2 months. When ready to use, bring to room temperature and roll out as desired.
Facebook
Twitter
RSS
