The most time consuming part of baking pies is doing the crust. So to save time in the future, instead of making 1 recipe of crust, make 2 or 3. It is easier to make them each in a separate bowl, so that you can cut the shortening in more easily.
My recipe makes a crust for a double crust pie. So I make 3 recipes, and divide each one in half. Form each half into a round disc, and wrap in plastic wrap or foil and freeze. Take them out as needed, and let them thaw and roll just as for fresh. Or next time you have a little stew leftover from a meal, grab a crust from the freezer and make a potpie with it.
By Harlean from AR
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