Not as convenient as buying a pre-made, frozen pie shell, but this recipe is actually extremely easy, cheaper & tasty! I double the recipe & put the shortening & dry ingredients in a food processor, process on low 'til it starts to become flaky (roughly about a min, scrape the sides, then a min more). From there, I transfer to a bowl & toss with a fork, slowly adding water 'til it starts to stick (did not use all the water), then refrigerate for 30 min or so. I then cut the dough ball in half, roll each half out in-between 2 pieces of wax paper, & either use 1 immediately & freeze the other in a lightly oiled or dusted pie tin, or freeze both for later use. Usually use them within a week or 2 of freezing, & thaw on the counter at room temp for 15-20 minutes. Great for pot pie or quiche.
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Not as convenient as buying a pre-made, frozen pie shell, but this recipe is actually...