Here is my pie crust recipe. I have adapted it from a make ahead cookbook. We
make double the amount and just ball and toss in a ziplock to
freeze.
Freezer Pie Crust Mix
6 cups WW flour
2 teaspoons salt
2 ½ cups coconut oil (not hard, not liquid)
1 ¼ to 1 ½ cups cold water
In a bowl combine flour and salt, with Pastry blender or heavy duty mixer cut shortening until mixture resembles corn meal in texture. Add 1 1.4 cups water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. If necessary add additional water. Divide dough into 7 portions. Shape into balls. Flatten each ball slightly, Wrap each flattened ball in a piece of plastic wrap. Place wrapped ball on piece of foil, fold foil tightly against ball making an airtight seal. Store in freezer. Use within 10 months
Freezer Pie Crust Mix
6 cups WW flour
2 teaspoons salt
2 ½ cups coconut oil (not hard, not liquid)
1 ¼ to 1 ½ cups cold water
In a bowl combine flour and salt, with Pastry blender or heavy duty mixer cut shortening until mixture resembles corn meal in texture. Add 1 1.4 cups water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. If necessary add additional water. Divide dough into 7 portions. Shape into balls. Flatten each ball slightly, Wrap each flattened ball in a piece of plastic wrap. Place wrapped ball on piece of foil, fold foil tightly against ball making an airtight seal. Store in freezer. Use within 10 months
1 comment:
I am going to try this one very soon. Maybe today. I owe Nolan an Apple Pie as I simply didn't think we needed another dessert at Thanksgiving.
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