Bulk Pie Crust

By Christie

This makes a lot of pie crust so I usually 1/2 the recipe. You could also wrap enough for an individual pie in plastic wrap and freeze.

Ingredients

• 12 cups flour (4#)
• 1/4 cup sugar
• 4 1/2 cup shortening
• 4 teaspoons salt
• Cream together using electric mixer
• 3 eggs
• 2 + cups milk
• 6 teaspoons lemon juice
• Whip eggs and milk and add lemon juice. Add to flour mixture and mix lightly

Preparation

Step 1

Should be a soft dough, if not add more milk. Can be kept in refrigerator in plastic bag 3-4 weeks.
For a single pie crust, roll out to fit pan, prick with a fork all over. Bake at 425 degrees for 12 minutes