Making Up Pie Crust in Bulk

How to Make Pie Crust Mix in Bulk

Many of my friends hesitate to bake pie. They are afraid of the crust. It doesn’t take much to cut up apples or stir some pumpkin in a bowl, but pie crust is another story. There is some kind of deep rooted homemaking myth that making pie crust is almost an impossible feat. I want to challenge that idea. The only important rule of pie crust is DON’T PLAY WITH IT!

We have pie so often this time of year, that I make up enough dry crust for 6 or 8 pies at a time. I store it in the fridge in a large Tupperware rectangle (I think it is a bread keeper). I like to combine fats in the crust; butter + crisco or lard.

 

 

Making Up Pie Crust in Bulk
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Ingredients
  • 12 cups flour
  • 3 tsp salt
  • ¾ cup sugar
  • 2 cups butter
  • 2 cups other fat (crisco or lard)
Instructions
  1. Combine all with a pastry blender until mixture resembles wet sand.
  2. Use 2 cups for a 1 crust pie shell, 3 cups for a 2 crust pie.
  3. I fill up a ⅔ cup full of COLD water and just add it until it looks right.
  4. You don’t want it to be really wet, like gooey, but it needs to be wet enough to stay together.
  5. I always stir the water in with a fork.
  6. Then I give it a quick knead with my hand to gather up all of the little stray crumbs.
  7. Form it into a ball that is smooth with no cracks.
  8. You can also use a food processor when adding the water.
  9. A neat and frugal trick, though, that I recently learned was to roll it out between layers of plastic wrap.
  10. No flour needed and you can reuse the plastic wrap if you are baking multiple pies.
  11. Use two sheets on the bottom, side by side, overlapping slightly and then two sheets on the top.
  12. I use a marble rolling pin.
  13. I like the heaviness of it.
  14. I roll the dough in an asterisk motion (up, to the corner, to the side, to the next corner, down, to the next corner and so forth) to get a near perfect circle.
  15. Peel back the top layer of plastic wrap and invert it in your pan.
  16. Simply peel the remaining plastic off and Voila! pie crust in the plate without worrying about whether or not it will fall apart on the way from the counter.
  17. Pinch the edges or use a fork to make a design.

 

How to Make Pie Crust Mix in Bulk

 

7 thoughts on “Making Up Pie Crust in Bulk

  1. >I find that pie crust that’s been in the fridge for a day or two works better anyway. I had to do pies for about 100 people back in October and what I wound up doing was mixing up the dough and setting it to refrigerate overnight. The next day I rolled out the dough in zip-top bags and returned it to the fridge to rest overnight. The next day all I had to do was cut the dough out of the bag, pop it into the pie plate, fill and add the top crust. It’s not quite as frugal as your method – you can’t re-use the plastic bags afterward – but it saved me a lot of time and heartache.

  2. >do you store the pie crust in the tin, or do you leave it in sheets?

    Thanks for this tutorial (I -am- afraid to make pie!) Or at least, I was!

  3. >I leave it dry in the container in the fridge until I want to make pie. Then I take out only what I need, add the water and roll it out.

  4. >Oooh, thanks for this recipe! I haven’t MADE pie crust in years! I like this idea!!

    Your Christmas decor is wonderful as well!!

    Thanks for stopping by my place!!

    ~Tidymom

  5. >I make extra crusts then make the etras in a ball and flatten them so each fits in a sandwich size zip lock bag. I put these then into a larger bag and freeze. When I want one or two they thaw out quickly to be rolled out for use. This way I don’t have to worry about them getting messed up like if I made them to fit a pie pan then froze them. Also the dough is ready to top a pot pie if I want to use it like this instead of a regular pie etc. I really like your blog…I have gotten many great recipes and ideas…Thankyou. Jody

  6. >Thanks for the link! I am really up for tackling pie crust now (I think!) but am wondering if I'm best off waiting until the summer is over and the weather cools down a bit. We set our thermostat pretty high in the summer, just to keep the electric bill from being out of control, and I'm not sure if the heat would hurt the dough. Or I'm just making scared excuses still…. :) Thanks for the link and words of encouragement!

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