Making Homemade Pie Crust in Bulk
Making pie crust in bulk allows you to freeze enough balls of dough to last the whole year for fruit pies, pot pies, quiches and more! This recipe makes about 20 crusts.
Serves: 20 crusts
  • 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
  1. In a large bowl, combine the flour (don't forget to hold back 2 cups), sugar and salt.
  2. With a fork or pastry cutter, combine the shortening with the flour mixture.
  3. In a separate bowl (I use the empty shortening container to minimize dirty dishes), beat vinegar, eggs and water.
  4. Add the liquid mixture to the flour mixture and blend with a fork until all ingredients are moistened.
  5. Continue to blend using hands and fold dough into a ball.
  6. Cover and chill at least 15 minutes.
  7. Divide dough into about 20 balls. Each ball should be enough to make a crust.
  8. To freeze, wrap dough balls in plastic wrap, then store in a freezer bag indefinitely.
Recipe by Six Figures Under at