What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pie Crust Mix
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- #71476
Save some prep time with this pie crust mix. Flour, salt, and shortening are mixed together ahead of time (and can be frozen) to help make your pie baking a breeze.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening
directions
Combine the flour and salt in a large bowl. Mix with a fork. Add the shortening and cut it into the flour mixture using a pastry blender or fork, mixing until it forms coarse crumbs.
Place the pie crust mix in an airtight container and seal shut. Store the mix in a cool, dry place and use within 3 months. The pie crust mix can also be frozen for up to 6 months.
1 recipe of the mix will yield 6 double 9-inch pie crusts or 12 single 9-inch pie crusts.
To use the mix:
Place 2 1/2 cups of the mix in a bowl (break up the mix if it is frozen, no need to thaw it ahead of time). In another bowl, whisk together 1/4 cup ice water, 1 large egg, and 1 tablespoon white vinegar.
Stir the water mixture into the crust mix in small increments, mixing well with a fork after each addition, until the dough just starts to form.
Roll the dough out on a lightly floured work surface. Place the dough in a 9-inch pie plate and press the edges lightly to seal them to the plate.
If the crust needs to be baked before using, bake it in a preheated 425 degrees F oven for 10 minutes or until lightly browned. Let cool then proceed with the pie recipe.
For a 2-crust pie, double the recipe or make two batches.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 16, 2012
this is a fabulous recipe, it works every time. I use this recipe for my meat pies (tourtier). I usually make about 25 pies each Christmas season Is is also nice to have on hand if you make pies on a regular basis. I originally found it in a cookbook back in the 80"s called (make a mix cookbook). I lost it recently :(. This is the recipe that taught me how to make a successful pie. Before that I could not make a pie to save my life. enjoy.