Last week I was determined to make some pie crust in bulk. I figured that with all of that turkey, we could have some great pot pies, not to mention fruit pies! While I love the store bought pie crusts, I knew I could make my own. It's one of those recipes/skills not passed down to me, so I found a method to make my own and I have to say, I'm really pleased with how this project turned out!
I used a 5 lb. bag of flour (with 2 cups of it removed), a 3 lb. can of shortening, four eggs, 2 cups water, a tablespoon of vinegar, 1 1/3 T salt, and 3 T sugar. The largest container I have to mix all that up in is a stockpot!
And instead of a pastry cutter or large fork, I used a potato masher - proving you can improvise with what you have! I cut the shortening into the flour, salt, and sugar. Then I mixed the eggs and water well and added them in. It took a lot of muscle power to get everything combined! Then I set the pot in the fridge to rest for 15 min while I cleaned up.
I sprinkled flour over my work surface and patted the dough out so I could divide it into 20 portions. Each one will be a separate pie crust. For this I just used a big knife, but I may have to get myself a scraper for making it easier in the future.
I rolled each crust into a bit of flour so they wouldn't be as sticky going into zip loc bags. Then I put all of them into a container in the freezer.
After I use a few of them I should be able to put the lid on for better long-term storage.
That night I tested one of them in a cherry pie turnover for four - drizzled with confectioner's sugar glaze and it was delightful. I did it! I am proud of myself for learning pie crust - only time will tell how they hold up in the freezer and translate into various dinners and dessert. This week Hubby will be home, getting ready to transition to a new job in March. Bubbie has a band night lock-in, then on Saturday and Sunday, Hubby and I will spend some down time in Burnet. Spring is going to be here fast, and I have so many projects I want to start! What does your week look like?