Grandma’s Big-Batch Pie Crust
Danette Blair cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Marie Jennings on SeeMeCook
A freezer-friendly, large-batch pie crust made with all-purpose flour, Crisco, salt, and ice-cold water. The shortening-based dough is designed to be flaky, easy to roll, and convenient for holiday pies and other pastries.
- Time
- 30 minutes
- Equipment
- No cooking needed
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 35 g
- 710 g
Weights are estimates. Together, the ingredients weigh about 4.38 kg before cooking, which is about 290 g per serving.
Steps
Add the all-purpose flour and salt to a very large mixing bowl and mix them together.
Add the Crisco to the flour mixture. For this large batch, use a potato masher or similar tool to press the shortening down into the flour until the mixture becomes crumbly with pea-sized pieces.
Use your hands to mix in any flour remaining at the bottom of the bowl and press the shortening into the loose flour until the mixture is evenly crumbly.
Make a well in the center of the crumbly flour-and-shortening mixture.
Prepare ice-cold water by combining water and plenty of ice, then remove the ice and measure 3 cups of the cold water.
Pour all 3 cups of ice-cold water into the well in the center of the mixture. Let the flour begin absorbing the water.
Gently lift the mixture from the bottom and fold it over repeatedly until all the water is absorbed and no loose flour remains. Avoid handling the dough more than necessary.
Divide the dough into 15 equal portions, approximately 10 ounces each.
Flatten each portion into a disc.
Wrap each dough disc well in plastic wrap, place the wrapped discs in a freezer bag, and freeze.
To use a frozen crust, thaw one disc overnight in the refrigerator or for approximately 1–2 hours on the counter. The dough should be completely thawed but still cold before rolling.
Flour the work surface generously and keep the dough moving as you roll it out.
Notes
The recipe makes 15 full-size, 10-ounce pie crusts. The author cautions against making a direct 1:1 substitution with butter because butter contains water and milk solids and is not 100% fat. Use the dough for pumpkin, pecan, fruit, cream, quiche, chicken pot pie, galettes, hand pies, and similar pastries.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1367
- Protein
- 16 g
- Carbs
- 112 g
- Fat
- 92 g
- Fiber
- 4 g
Where the calories come from
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