Make Ahead Pie Crusts

Make Ahead Pie Crusts

15
SUPERMOMOF4 0

"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."

Ingredients 15 m {{adjustedServings}} servings 127 cals

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Original recipe yields 160 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Pie Crust IV

This flaky pie crust works well with sweet as well as savory fillings.

Ruth's Grandma's Pie Crust

This recipe is more than 100 years old--tried, true, and oh so tasty.

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Reviews 15

  1. 16 Ratings

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Jeran
12/29/2007

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.

LILACLADY
11/18/2010

20 cups of flour = 5lb bag

CookMary
7/6/2010

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.