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.