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READY IN 15 mins

Make Ahead Pie Crusts

Read Reviews (11)

"This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and roll." — SUPERMOMOF4

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 20 pie crusts Change Servings

5 pounds all-purpose flour
3 pounds shortening

2 (12 ounce) cans diet lemon lime soda

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Directions

Measure flour into a very large bowl. Mix in shortening by breaking into smaller and smaller pieces using your hands or a pastry blender until lumps are no larger than peas. Gradually stir in the lemon-lime soda so that the mixture is evenly moistened.
Form into baseball sized balls and pat flat. Store each flattened ball in a small resealable sandwich bag, then put those bags into a larger sized freezer bag. Freeze until needed.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 29, 2007

I'm on my second batch of these. They roll out beautifully and are easy to work with. I sometimes have to cover with foil in the last minutes of baking because they brown easily. The only difference in our recipes are mine calls for regular soda, not diet.

—Jeran

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Most Helpful Critical Review

Dec 26, 2012

This is my third time to use this recipe and I sincerely hope it is better with the modifications I have made. The two previous batches were made exactly as directed but the resulting crusts were balls of grease...there is either TOO MUCH SHORTENING or TOO LITTLE FLOUR...same difference....additionally it needs salt. These are the changes I have made. 7 lbs flour, 3 lbs shortening, 2 T salt, 28 oz soda. Wish me good results as I REALLY need a good bulk pie crust recipe.

—Charlon

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12 Ratings

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Jul 06, 2010

This is the best! I make pies for a local restaurant and even my largest bulk recipe doesn;t come close to this one. I will be using this LOTS!!! Still a nice, flaky texture that handles well. thankyou for sharing.

—CookMary

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Nov 18, 2010

20 cups of flour = 5lb bag

—LILACLADY

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Nov 19, 2009

Makes a delicious, flaky pie crust. Freezes very well. My family ranted and raved about how good this crust was.

—Cookie

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Jul 08, 2012

Extremely easy. I cut this recipe down a lot in order to try it. I cut it to 5 servings and got about the amount needed for 5 crusts. I put four in the freezer and used one for a quiche. It worked perfectly . . .I think I may make more of this crust to hang out in the freezer for more quiche. thanks for the recipe!

—pomplemousse

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Dec 08, 2009

great idea Super Mom. I already made the crusts and am ready for the Holidays. Italiam Mama

—ITALIAN MAMA

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Mar 07, 2012

Wow, is this a lot of pie crusts... but very tasty and flaky, and they do freeze super well! The only thing I could complain about is finding a bowl/tub big enough to mix them in all at once, but it's really such a small thing to whine about when they're so convenient afterwards! ^_^ Five gold stars, two thumbs up, and thank you so much for the time saver!

—767

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Nutrition

Calories
127 kcal
6%

Carbohydrates
10.8 g
3%

Cholesterol
0 mg
0%

Fat
8.7 g
13%

Fiber
0.4 g
2%

Protein
1.5 g
3%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Make Ahead Pie Crusts

Serving Size: 1/160 of a recipe
Servings Per Recipe: 160
Amount Per Serving
Calories: 127
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 2.2g 11 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 15mg < 1 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 0.4g 2 %
Protein 1.5g 3 %
Sugars 0g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 7 %
** Thiamin 11 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.