Always Ready Pie Crust Mix

Dear Reader-

This recipe for Always Ready Pie Crust Mix struck me by surprise… I never knew you could do such a thing!

So, when this FREEZE-O-RAMA Mama saw this OAMC (once a month cooking) recipe in Sweet & Simple, I instantly knew it was going to be my Recipe # 3 for my In the Kitchen with Gooseberry Patch project with the Real Farmwives of America and Friends.

You just take 6 cups of all-purpose flour…

And 2 Cups of Shortening

And 3 t Salt

And blend it up with a pastry blender…

Truth be told, this was my first time using a pastry blender… and until now, I didn’t understand what the big deal was…

Now I do.

LOVE how easy it blends well… pastry stuffs

Genius name if ya ask me… just sayin’

Now keep ‘er sealed up tight until you are ready to use it.

Now then I gots to thinkin’…

I probably won’t remember that 2 Cups mix should be mixed with cold water 1 T at a time (up to 6 T)…

Then I probably ought to note that somewhere…

Then I remembered the most fabulous markers (besides Sharpies) known to man… Wet Erase Markers.

You might recall that I recently discovered the most lovely fun way to keep track of my grocery list literally on my fridge!

So, it occurred to me that I could do the same right on the smooth side of my pie crust container.

Links featured on GOODEness Gracious are often affiliate links. GG often receives products for free to review. GG opinions are however very much Cris’ own. Just try to get her to say something she doesn’t believe in… dare ya If you have any questions about the products or recommendations found on this blog, just pop us an email

Anonymous

Posted this on Facebook; certainly looks like a "must try" recipe…Goodness Gracious…thanks much!
Lark (SparkyLarky)

I have made this before & it does last long. Plus it does make a pretty good crust!
Anonymous

You can place the flour and shortening in a food processor and pulse and you won't need the pastry blender. I use 3 cups of flour, 2 sticks of butter, 5 T cold water, one egg, 1T vinegar, 1t. salt. This is called never fail pie crust. I roll out and place in pans and then freeze. This makes three 9 inch pie crusts. It is so easy to roll and I think the butter makes the crust more flakey. I can make this in less than 2 minutes in a food processor. Something to think about!!
apple blossom

have to try this recipe thanks
Megan

Brilliant!
Rita

Great idea!

Are you using some sort of electric pastry blender? I'd love to see a full picture of that!

Cris Goode

Thanks for your question! I tried to answer all of the questions from this post here: http://goodenessgracious.com/2011/06/pie-crust-questions-answered.html

Just this… Alice

I am so delighted to get this recipe. What a big time saver to have it ready for the water stage already. now I feel completly comfortable that my peach pie will be better next time. Thanks for sharing
Lana

Well isn't that just handy-dandy?!?!?! Great find and share!
April

Does this have to be refrigerated?

Cris Goode

I tried to answer everyone’s questions here: http://goodenessgracious.com/2011/06/pie-crust-questions-answered.html

Kedith

Love this idea it made me think I should make some biscuit mix too using self-rising flour and shortening.
Pingback: Strawberry Rhubarb Pie - GOODEness Gracious

Child Hunger Ends Here!

GOODe People Who Grow Our Food

Subscribe

Archives

Categories