Bulk Freezer Pie Crust Recipe
This bulk freezer pie crust recipe allows you to prepare multiple flaky pie crusts in advance, perfect for storing and using as needed. The dough is easy to make, freezes well, and simplifies baking for busy schedules or last-minute desserts.
Ingredients
- 3 lb can 48 oz vegetable shortening
- 5 lb all-purpose flour
- 3 1/2 cups ice water
- 2 tablespoons salt
Instructions
- Mix in a very large bowl or pan
- Blend flour, salt, and Crisco together (by hand if necessary).
- Add ice water and mix all together just until blended.
- Form into patties weighing approx. 7.6 oz. each (if you have a scale and want to get 20 out of the recipe).
- Makes about 18 to 20.
- If using a dough disk, thaw it in the refrigerator overnight before rolling it out or sit on countertop until warmed enough to roll crust. For pre-rolled crusts, let them sit at room temperature for a few minutes before fitting them into a pie plate. If using a frozen crust already in a pie pan, you can bake it straight from the freezer—just add a few extra minutes to the baking time.