Making Homemade Pie Crust in Bulk

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 5lb bag All-purpose flour
  • 2 2/3 tbsp Salt
  • 4 tbsp Sugar
  • 1 3lb can Vegetable shortening

• Oils & Vinegars

  • 4 tbsp Vinegar

• Liquids

  • 2 cups Water

Found on sixfiguresunder.com

Description

Ingredients

• 1- 5lb bag of all purpose flour (hold back about 2 cups)
• 4 Tbsp. sugar
• 2 Tbsp. + 2 tsp. salt
• 1- 3lb can vegetable shortening
• 4 Tbsp. vinegar
• 4 eggs
• 2 cups water

Directions

• In a large bowl, combine the flour (dont forget to hold back 2 cups), sugar and salt.
• With a fork or pastry cutter, combine the shortening with the flour mixture.
• In a separate bowl (I use the empty shortening container to minimize dirty dishes), beat vinegar, eggs and water.
• Add the liquid mixture to the flour mixture and blend with a fork until all ingredients are moistened.
• Continue to blend using hands and fold dough into a ball.
• Cover and chill at least 15 minutes.
• Divide dough into about 20 balls. Each ball should be enough to make a crust.
• To freeze, wrap dough balls in plastic wrap, then store in a freezer bag indefinitely.