April 25, 2008, Newsletter Issue #223: Refrigerator Pie Crust Mix
Tip of the Week
6 cups flour
1 Tbsp. salt
4 tsp. sugar
2-1/2 cups solid vegetable shortening
Mix the dry ingredients in a large bowl. Cut in the vegetable shortening until mixture is the consistency of coarse meal. Store in refrigerator in airtight container.
For pie crust, scoop out 2-1/2 cups of the mix and combine it with 3-5 Tbsp. cold water and 1 tsp. lemon juice. Mix lightly with a fork, tossing the mixture, until it holds together when squeezed gently into a ball. Separate into two balls and roll out for double crust pie.
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