Things made from scratch part 2

Thanksgiving is just around the corner and that means PIES. I don't know about you but I hate buying frozen pie shells. I am always the last one to get them and they are always crumbled and crushed. Oh and there is never any dry pie shell mix left either. One year after a very stress shopping trip I called my mother and asked her to make me a couple of pie crust, she always had the best pie crust. Instead she gave me her recipes. What I didn't know is my mother made up her pie crust once a year and froze them. This is what she gave me. Since that time I have never bought another frozen pie crust. 

Pie Crust Mix

12 1/2 c Unbleached Flour

5 c Vegetable Shortening

2 TBSP Salt

Combine unbleached flour and salt in a large bowl and blend well.  Cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or if you prefer put about 2 1/2 cups of mixture each into 6 freezer bags, seal and label bags and freeze.  Use within 12 months. This makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts.

TO USE:

2 1/2 c Flaky Pie Crust Mix

1 Large Egg, Beaten

1/4 c ICE Water

1 tb White Vinegar

Crumble Flaky Pie Crust Mix, if frozen, in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper or parchment paper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked piecrust, preheat oven to 425 degrees F. Bake 10 to 15 minutes, until very lightly browned. Cool then fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust.  Makes  enough crust for one 9-inch double-crust pie or two single-crust pies.

 

MOIST PIE CRUST MIX

5 lb Unbleached Flour

3 lb (1 Can) Veg. Shortening

1/4 c Unbleached Flour

2 tb Salt

3 c Cold Water

Combine flour and salt in a very large bowl. Mix well. Cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little flour over the top and mix until dough barely holds together in the bowl. Divide dough into 20 oblong rolls. Wrap each roll well with plastic wrap and heavy foil store in freezer bags. Freeze and use within 12 months.  Makes enough for 10 double pie crusts or 20 single pie crusts.

To Use:

Partial thaw  roll (or two rolls for double crust). Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. 

True story...one year at our church's monthly women's mission meeting we decided to do Christmas Around the World for the "after choir special social" and I drew a recipe that required Beau Monde seasoning. Keep in mind I hadn't been married very long this was a new church and I had never heard of Beau Monde seasoning much less had any of the stores in our small town. This was also pre-internet days. Finally someone had a recipe for it and shared it with me just days before I had to prepare the recipe. So I am going to save you from a headache.

 BEAU MONDE SEASONING

3 tsp salt

3 bay leaves

6 tsp white pepper

6 tsp black pepper

3 tsp nutmeg

1 tsp cinnamon

3 tsp allspice

3 tsp thyme

3 tsp mace

3 tsp clove

Store in air tight container. (note: you can use tablespoons if you need a large amount but you will need to increase the bay leaves to 4 or 5)