Bulk Pie Dough recipe

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Ingredients

5 pounds sifted all-purpose flour
8 ¼ cups shortening
3 cups cold water
2 tablespoons salt

Nutrition Info

241.8 calories
carbohydrate: 18 g
cholesterol: : -
fat: 17.8 g
fiber: 0.6 g
protein: 2.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 145.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.

  2. Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.

  3. Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.

Recipe Yield

12 double crust pies

Recipe Note

Is it your turn to make pie for the team? This makes more dough than you can shake a rolling pin at.

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