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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."

Rate/Review | Read Reviews (7)

Servings (Help)

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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

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.
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.
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.