As a keen baker myself, I’ve always found it helpful to have some handy shortcuts up my sleeve. One of my absolute favorites is this recipe for Freezer Pie Crust. It’s a game-changer, let me tell you. I love the convenience of having a homemade pie crust ready and waiting in my freezer whenever the baking urge strikes. And with this recipe yielding 20 to 24 balls, I’m always well-stocked. Not only does it save time, but it also gives my pies a deliciously authentic homemade flavor that you just don’t get with store-bought crusts. Plus, it’s incredibly easy to make – just mix, roll, wrap, and freeze!
Ingredients
- 3 lb. shortening
- 5 lb. flour
- 2 Tbsp. salt
- 3 c. water
- 1 c. white syrup
Baking Instructions
- Combine water and white syrup in a very large bowl.
- Add all other ingredients and mix well.
- Roll into crust size balls, wrap and freeze.
- Rolls out great.
- Makes 20 to 24 balls.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Epic Tale of Freezer Pie Crust: A Floury Odyssey
The Start of It All
So there I was, up to my elbows in 3 lbs. of shortening and a 5 lb. bag of flour, wondering if my kitchen would ever recover from this baking bonanza. It all started with a simple craving for pie, which had now escalated into a full-fledged pie crust production line right there on my kitchen counter.
A Sticky Situation
The first step was to combine 3 cups of water and a cup of white syrup – sounds simple, right? Well, let me tell you, getting that sweet, sticky syrup out of the measuring cup was like trying to convince a toddler to give up their favorite toy. It stuck to the sides, it stuck to the spoon, it even stuck to me!
The Mixing Mayhem
Next came the part where I had to add all the other ingredients (i.e., the shortening, flour, and salt) to the syrupy water and mix well. My very large bowl suddenly seemed very small as I wrestled with the dough. It was like trying to tame a wild, floury beast. If I’d known I’d be getting such a workout, I would have skipped the gym!
The Art of Rolling
Once the dough was mixed, I was faced with the task of rolling it into crust-sized balls. This is a skill I had yet to master and my first few attempts were less ‘pie crust’ and more ‘abstract art’. However, with a little perseverance and a lot of laughter, I finally got the hang of it.
The Big Freeze
The final step was to wrap the dough balls and freeze them. Easier said than done when you’re trying to wrangle balls of dough that are determined to escape. My freezer looked like a game of Tetris, with dough balls stacked in every nook and cranny.
The Sweet Success
The result? A freezer full of ready-to-use pie crusts, and a kitchen that looked like a flour bomb had exploded. But let me tell you, the first time I defrosted one, rolled it out (with surprising ease, I might add) and baked it into a delicious pie, it was all worth it.
The Aftermath
The aftermath involved a lot of cleaning, a surprising amount of laughter, and a newfound respect for bakers everywhere. And, of course, the satisfaction of knowing that I had conquered the Freezer Pie Crust.
In the end, I learned that making pie crusts is about more than just mixing shortening, flour, salt, water, and white syrup. It’s about the joy of creating something from scratch, the hilarity of the mishaps along the way, and the satisfaction of a job well done. So, if you ever find yourself up to your elbows in flour, I say embrace it. After all, life’s just too short to worry about a little mess!
So, if you’re itching for a fun (and floury) challenge, give this Freezer Pie Crust recipe a whirl. Who knows, you might even surprise yourself!
The End of My Floury Odyssey
And so ended my epic foray into the world of Freezer Pie Crusts. I was left with a flour-dusted kitchen, a sense of accomplishment, and a freezer full of dough balls ready for my next pie craving. And let me tell you, it was all worth it. So if you’re thinking about giving it a whirl, I say go for it. Just be prepared for a bit of a floury odyssey!
