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Bulk Pie Dough

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

Rating: This weblink has been rated 7 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 225 people have saved this

 

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Original Recipe Yield 12 double crust pies
 

Ingredients

  • 5 pounds sifted all-purpose flour
  • 8 1/4 cups shortening
  • 3 cups cold water
  • 2 tablespoons salt

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 242 | Total Fat: 17.8g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2002 by TERRI3 
this was very quick and easy and put my kitchenaid to the test for endurance. I will use this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2003 by SAHARAH21 
It was very good but not as flaky as I though it would be. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2002 by BABYKEEPER 
i LOVED USEING THIS ONE, THANKS FOR HAVING IT ON . MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by tommy Supporting Member (Click to learn more about Supporting Membership)
Good dough MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by ja20mes 
remember not over work pie dough thats the key to flaky dough MORE

 
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