Auntie Irenes Foolproof Pie Crust Large Batch Recipes

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Steps:

• Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
• Put vinegar in a 2 quart liquid measuring cup.
• Fill to 2 1/2 cup mark with cold water.
• Add eggs and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

LARGE BATCH PIE CRUST

Steps:

• In a large bowl, mix together with hands, flour, brown sugar and salt.
• Cut in crisco.
• Add the water 1 cup at a time, mixing with hands between each cup.
• Pat into 9 ounce patties.
• Place in freezer bags and freeze until needed.
• To use:.
• Microwave each frozen patty on high 20 seconds, turn over and repeat.
• Roll out dough between lightly floured waxed paper.