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.
Always Ready Pie Crust Mix
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.
Always Ready Pie Crust Mix
Recipe from Gooseberry Patch's Sweet and Simple. For more food and fun, visit GOODEnessGracious.com
Ingredients
- 6 Cups Flour
- 2 Cups Shortening
- 3 t Salt
Instructions
- Blend until crumbly and store in an airtight container.
- 2 Cups of mix and 6 T Water make 2 (9 inch)pie crusts
*Edited to add: A lot of questions followed this post. Here is a follow up post about making your own pie crust mix.
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Anonymous says
Posted this on Facebook; certainly looks like a "must try" recipe…Goodness Gracious…thanks much!
Melissa Hamman says
Great pie crust recipe. I used lard so I keep it in the freezer to store till I’m ready.. Thank you
Lark (SparkyLarky) says
I have made this before & it does last long. Plus it does make a pretty good crust!
Anonymous says
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 says
have to try this recipe thanks
Megan says
Brilliant!
Rita says
Great idea!
Are you using some sort of electric pastry blender? I'd love to see a full picture of that!
Cris Goode says
Thanks for your question! I tried to answer all of the questions from this post here: http://www.goodenessgracious.com/2011/06/pie-crust-questions-answered.html
Just this... Alice says
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 says
Well isn't that just handy-dandy?!?!?! Great find and share!
April says
Does this have to be refrigerated?
Cris Goode says
I tried to answer everyone’s questions here: http://www.goodenessgracious.com/2011/06/pie-crust-questions-answered.html
Kedith says
Love this idea it made me think I should make some biscuit mix too using self-rising flour and shortening. 🙂