Bulk Pie Dough 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.

ROSE'S MIXER METHOD PIE CRUST - BULK QUANITY

Steps:

• 1. NOTE: If using shortening, change the measure to 3 1/2 pounds and increase the cold water to 3 cups.
• 2. Sift flour and salt together. Place in bowl of electric mixer and add lard, cut into small pieces. Mix on low speed for 1 minute with paddle. Turn off mixer.
• 3. Pour 2/3 of the cold water around edge of mixture. Mix on 3rd speed for 30 seconds. Turn off the mixer. Lower bowl or tilt head to expose the dough.
• 4. Pour remaining 1/3 of the water into the bottom of the bowl and mix for 30 seconds. Bottom of bowl will appear dry.
• 5. Cover with plastic wrap and chill dough slightly so it will handle more easily.
• 6. Use 7-8 ounces of dough for each pie crust. (if you are a pro and can roll crust super thin, the 7 ounces are just barely enough. Roll crust on a pastry cloth or plastic wrap to make picking it up easier when super thin) Divide the dough into 7-8 ounce balls or discs prior to wrapping and chilling. Divided dough can also be wrapped air tight and frozen for use later My favorite tip from Martha Stewart is to put the dough on the plastic wrap and manipulate the dough through the wrap. Makes it much easier to do and you avoid over flouring the dough.
• 7. For a single shell pie, roll out the chilled 7 ounce ball or disc on a lightly floured board with a floured rolling pin. Line the pie pan with the dough and dock* well, crimp or flute the edges after trimming them neatly. PLACE ANOTHER MATCHING TIN INSIDE THE PIE SHELL AND INVERT. Back upside down in a preheated 450 degree oven for 10 minutes or until light brown.
• 8. * Docking: take a fork and prick the pie crust sides and bottom so there is a series of small holes throughout the shell. This will prevent blistering and bubbling of the crust while baking.
• 9. NOTE: A cold rolling pin and a cold surface like marble or granite make rolling a crust easier in hot climates, but making pie crust is also a great reason to crank up the AC and a way to be comfortable without telling anyone you are having hot flashes!