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The Never-Fail, Large Batch Pie Crust

The scent of baking pies always takes me back to my grandmother’s kitchen. It wasn’t just the sweet aroma of apples and cinnamon; it was the underlying, comforting smell of her perfectly golden pie crust. I remember standing on a stool, watching her nimble fingers work the dough, and she always promised one day she’d share her secret. After she passed, I felt determined to recreate that memory, and this recipe comes as close as I’ve ever gotten. It’s a large batch, perfect for holiday baking or stocking the freezer, and the crust is flaky, tender, and utterly reliable.

Recipe Overview

Prep Time: 30 minutes
Cook Time: Varies based on pie filling
Total Time: 30 minutes (plus chilling/freezing)
Yields: 19 pie crusts
Serves: 19
Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

1 (5 lb) bag all-purpose flour
½ cup brown sugar, packed
2 teaspoons salt
1 (3 lb) can Crisco shortening (regular or butter-flavored)
3 cups water, ice-cold

Equipment Needed

Large mixing bowl
Pastry cutter or food processor (optional)
Measuring cups and spoons
9-ounce ramekins or similar for portioning
Freezer bags or plastic wrap
Rolling pin
Waxed paper

Instructions

In a large bowl, combine the flour, brown sugar, and salt. Use your hands to thoroughly mix these dry ingredients together. This ensures even distribution of the brown sugar and salt, which is crucial for flavor and texture.
Cut in the Crisco shortening. You can do this with a pastry cutter, two knives, or even your fingertips. The goal is to break the shortening into pea-sized pieces. If you have a food processor, you can pulse the dry ingredients and shortening until the mixture resembles coarse crumbs. Be careful not to over-process, as this can lead to a tough crust. The Crisco should be very cold, consider refrigerating it beforehand.
Gradually add the ice-cold water, one cup at a time. Mix with your hands after each addition. It’s important to use ice-cold water because the cold temperature helps to keep the shortening from melting, which results in a flakier crust. Gently mix until the dough just comes together. Don’t overmix! Overmixing develops the gluten in the flour, making the crust tough. The dough should be slightly shaggy, not smooth.
Pat the dough into 9-ounce patties. You can use a kitchen scale to ensure each patty is the same size, or you can eyeball it. This recipe makes approximately 19 pie crusts.
Place each patty in a freezer bag or wrap tightly in plastic wrap. Ensure all air is removed to prevent freezer burn.
Freeze until needed. The dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.

To Use:

Microwave each frozen patty on high for 20 seconds.
Turn the patty over and microwave for another 20 seconds. This softens the dough enough to make it pliable without melting the shortening completely. Be careful not to overheat, as the shortening will melt and the crust will become greasy.
Roll out the dough between lightly floured waxed paper. This prevents the dough from sticking to the rolling pin and countertop. Roll from the center outwards, turning the dough frequently to ensure even thickness.
Carefully transfer the rolled-out crust to your pie dish. Trim the edges and crimp as desired.
Fill and bake according to your pie recipe.

Expert Tips & Tricks

Keep Everything Cold: The key to a flaky pie crust is to keep all ingredients as cold as possible. Refrigerate the flour and Crisco before starting. Use ice-cold water.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
Rest the Dough: After forming the patties, allow the dough to rest in the refrigerator for at least 30 minutes before freezing. This allows the gluten to relax, which will make the crust more tender.
Blind Baking: For pies with wet fillings, pre-bake the crust (blind bake) to prevent a soggy bottom. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is golden brown.
Prevent Soggy Crust: Brush the bottom of the crust with a beaten egg white before adding the filling. This creates a barrier that prevents the filling from soaking into the crust.
Use a Food Processor: For a quick and easy crust, use a food processor to combine the dry ingredients and shortening. Pulse until the mixture resembles coarse crumbs, then add the water a tablespoon at a time until the dough just comes together.

Serving & Storage Suggestions

Serve your pie fresh from the oven, or allow it to cool completely before serving. Store leftover pie in the refrigerator for up to 3 days. Cover loosely with plastic wrap or foil. You can also freeze baked pies for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1090 kcal	55%
Total Fat	73g	112%
Saturated Fat	22g	109%
Cholesterol	0mg	0%
Sodium	250mg	10%
Total Carbohydrate	97g	32%
Dietary Fiber	3g	12%
Sugars	6g	23%
Protein	12g	24%

Variations & Substitutions

Vegan Pie Crust: Substitute the Crisco shortening with a vegan shortening or a blend of coconut oil and vegetable oil. Ensure the vegan shortening is very cold before using.
Gluten-Free Pie Crust: Use a gluten-free flour blend designed for baking. You may need to add a binder, such as xanthan gum, to help hold the crust together.
Whole Wheat Pie Crust: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor. You may need to add a little extra water to compensate for the extra absorption of the whole wheat flour.
Lemon Zest Pie Crust: Add 1-2 teaspoons of lemon zest to the dry ingredients for a bright, citrusy flavor.
Herb Pie Crust: Add 1-2 tablespoons of dried herbs, such as thyme, rosemary, or sage, to the dry ingredients for a savory pie crust. This is perfect for quiches or savory pies.

FAQs (Frequently Asked Questions)

Q: Can I make this pie crust without a food processor?
A: Absolutely! You can use a pastry cutter, two knives, or even your fingertips to cut the shortening into the flour.

Q: Why is my pie crust tough?
A: Overmixing is the most common cause of a tough pie crust. Be sure to mix the dough just until it comes together.

**Q: Can I use butter instead of **Crisco shortening?
A: Yes, you can use butter, but the crust will be slightly less flaky. Make sure the butter is very cold, and cut it into small pieces before mixing it with the flour. You may also need to use slightly less water.

Q: How do I prevent my pie crust from shrinking during baking?
A: Make sure to chill the dough thoroughly before baking. Also, avoid stretching the dough when placing it in the pie dish.

Q: Can I freeze baked pies?
A: Yes, baked pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.

Final Thoughts

This large batch pie crust recipe is a game-changer for anyone who loves to bake pies. Its reliability and ease of use make it perfect for both beginner and experienced bakers. Don’t be intimidated by the large quantity; the individual patties freeze beautifully, ensuring you always have a perfect pie crust on hand. Try this recipe, experiment with different variations, and enjoy the satisfaction of creating delicious, homemade pies that your family and friends will love. I’m confident that once you try this recipe, you’ll never need another! Share your creations and feedback – happy baking!

Large Batch Pie Crust Recipe