Pie Crust- Stocking the Freezer

Like I've said before, now is the time to stock the freezer for the holiday season.  One of those items I like to stock up on is pie crusts.  I make several and stick them in the freezer, not only are they ready for me when I need them but they get better by gettin' their freeze on.  I made this recipe three times therefore, I now have nine pie crusts just waiting for my pie baking frenzing the week of Thanksgiving.  This pie crust can also be used for savory dishes.  This recipe is from my new favorite cookbook The Pioneer Woman Cooks.

Printable Version

 

Pie Crust

makes 3 pie crusts

3 cups all-purpose flour

1 tsp. salt

1 1/2 cups vegetable shortening

1 egg

5 tbsp. cold water

1 tbsp. distilled white vinegar

Combine the flour and salt in a large bowl. 

Add in the shortening and gradually work the shortening into the flour using a pastry cutter until the mixture resembles tiny pebbles.  Lightly beat the egg with a fork, then add it to the mixture. 

Next, add in the cold water and vinegar.  Stir the mixture together until it's just combined, then divide dough into thirds.  Place each portion in a resealable freezer bag (do not seal) and use a rolling pin to slightly flatten the dough into a disk shape.  Seal the bag, label, and toss it in the freezer.

When you're ready to use a pie crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes.  Remove from bag and roll out on a lightly floured surface.  Place pie crust into your pie plate and use as you wish!