Pie Dough 16 Crusts-4 Crusts-or 1

Pie crusts for a crowd. I actually do this in quarters because the food processor can’t hold it all.

16 crusts:

2000g flour

800g shortening

80g salt

2 ish cold cups water

4 crusts:

500g flour

200g shortening

20g salt

3/4c cold water

1 crust:

1 cup of flour

1/4 cup shortening

1/4 teaspoon salt

3T water

In a food processor add the flour, salt and shortening. You can use butter or lard in equal measure if you’d like. Dump into a large bowl and add water. With a light touch, gingerly bring the dough together. If it isn’t coming together add a little more water a teaspoon or so at a time. Create a disk of dough, wrap tightly with plastic and chill 30 minutes.

Lightly flour and roll between two pieces of parchment. Flip into a 9 inch pan. Fold the edges under, squishing the dough to make an even ridge. Flute. Chill or blind bake for cream pies.

To blind bake, dock the pies, poke with a fork, line with parchment loosely, weight with pie weights or beans and bake 20 minutes at 350. Remove the parchment and weights and bake 10 more minutes empty. It will shrink a wee bit but weighting it keeps it from getting too small.