Bulk Pie Dough Recipes

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LARGE BATCH PIE CRUST



Large Batch Pie Crust image

An elder in my church gave me this recipe and told me that if I used it, I would never mess up a pie crust again.........she was right! It is amazing every time.

Provided by tcourto

Categories     Dessert

Time 30m

Yield 19 pie crusts, 19 serving(s)

Number Of Ingredients 5

1 (5 lb) bag flour
1/2 cup brown sugar
2 teaspoons salt
1 (3 lb) can Crisco (regular or butter)
3 cups water

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.

Nutrition Facts : Calories 1090.4, Fat 72.9, SaturatedFat 22, Sodium 250.2, Carbohydrate 96.8, Fiber 3.2, Sugar 5.9, Protein 12.3

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)



Auntie Irene's Foolproof Pie Crust (Large Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 20m

Yield 20-30 crusts

Number Of Ingredients 8

15 cups flour
1 tablespoon salt
1/2 cup sugar, plus
2 teaspoons sugar
1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
5 tablespoons white vinegar
water
5 eggs

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.

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Top Asked Questions

How many pie crusts can you make in bulk?
Making pie crust in bulk allows you to freeze enough balls of dough to last the whole year for fruit pies, pot pies, quiches and more! This recipe makes about 20 crusts.
How do you make basic pie dough?
Basic Pie Dough is rated 4.7 out of 5 by 9 . To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
What can I add to pie dough to make it better?
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months.
How thick should pie dough be rolled out?
Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

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