Pie Crust - Bulk Recipe

Make enough pie crusts to get you through the holidays.

Ingredients:
5-pound bag of all-purpose flour
3 tablespoons salt
1 3-pound can of Crisco (vegetable shortening)
3 cups ice-cold water

Instructions:

1. In a very large bowl, combine the entire 5-pound bag of flour and the 3 tablespoons of salt. Mix them well.

2. Use a potato masher to cut in the entire 3-pound can of Crisco into the flour and salt mixture. Continue mashing until the shortening is evenly distributed, and the mixture has a crumbly texture.

3. Create a well in the center of the flour and shortening mixture.

4. Pour all of the ice-cold water into the well you just created.

5. Begin mixing lightly, using a wooden spoon or your hands, until the flour absorbs all the water. If the dough is too sticky, you can sprinkle it with a little extra flour.

6. Once the dough is well-mixed and has a uniform consistency, divide it into 16 equal portions. Form into discs.

7. Wrap each portion in plastic wrap, ensuring they are well-covered.

8. Place the wrapped dough portions into a Ziploc bag, and make sure to remove as much air as possible before sealing.

9. Label the Ziploc bag with the date and contents.

10. Freeze the dough. It can be stored in the freezer for up to 12 months.

Whenever you're ready to use a portion of the pie crust, simply remove it from the freezer, let it thaw in the refrigerator over night or on the counter for 1-2 hours and then roll it out for your pie recipe.