Arguably the hardest part of making a pie is the pie crust. To have made the crust ahead of time makes the pie-making process much easier. Homemade pie crust tastes so much better than the pre-made crusts from the store. I also love that I know exactly what is in it. This pie crust recipe can be used for everything from sweet pies like apple, peach, and cherry to savory pies like a chicken pot pie.
This is a massive recipe that will likely set you up for pie crust for the next 6 months. I (Marie) was first introduced to this recipe by a friend who made it every year with her mother-in-law. She brought us a chicken pot pie after one of my babies was born. It was so good I requested the recipe. I have not been disappointed and I’ve used the recipe ever since.
Ingredients
5lbs (18.1 cups) flour
3lbs (6.64 cups) shortening
3 cups cold water
2 tablespoons salt
This recipe uses 3 pounds of shortening which is a whole container unless you are using the Costco size and then it will only use half. My favorite way to make it is using the butter-flavored Crisco, which they don’t sell at Costco, and a 5-pound bag of flour. I like using those because then I don’t even have to measure.
You begin by choosing a huge mixing bowl. If it is too little you will get flour all over the place. Mix the flour and salt together so there are no salty pockets. Using a pastry cutter, cut in the shortening. You are essentially trying to break up the shortening into pea-sized pieces and coat it with flour. You don’t want it completely blended in or the dough will not be flaky. Another option is to cut in the shortening with a fork, but with a batch this size it is much harder. Gradually add in the water until the dough sticks together well. I probably put in 1/2 to 1 cup at a time. You do not want to overwork it at this point just get it right to the point of sticking together or it will be tough and not flaky. The recipe calls for this dough to be divided into 10 balls of double pie crust but I like to put mine into 8. I have trouble rolling it out nicely if it is too small and if I have extra I can just make a tart. (Which the kids love because it is so little.)
In a huge bowl combine the flour and salt.
Using a pastry cutter, cut in shortening.
Working as little as possible, gradually add in the water until the dough sticks together well.
Divide into 8-10 balls.
Wrap each ball in two layers of plastic wrap and then place in zip lock bags for freezer storage.
These should keep for at least 6 months.
Each ball will make one double pie crust.
Storing and Using Pie Crust
After you are done, you will want to wrap each ball in two layers of plastic wrap and then place it in Ziploc bags for freezer storage. Place them in the freezer for convenient future use. If you want them to store for even longer you can vacuum seal them and then freeze them.
Now all you have to do when you want pie crust is leave a ball on the counter to thaw for a few hours.
Tip: I tried to defrost them in the microwave, but it is not the preferred method because it tends to melt the shortening and reduces the flakiness of the pie crust.
I hope you enjoy this time and money-saving recipe as much as I have. If you have any questions or comments please list them below.
