Two Dozen Pie Crusts
1 3 pound can Crisco
1 pound margarine (melted)
20 cups flour
4 cups cold water
1 tablespoon salt
3 tablespoons sugar
Using a large mixing bowl, mix Crisco, margarine and flour until well blended.
Add cold water, salt and sugar. Using your hands blend ingredients together
but do not over mix. Dough will be sticky.
Divide dough into 20 to 25 equal patties. Wrap each with wax paper, then wrap with
foil and freeze. To thaw, remove foil and place in microwave, refrigerator or on counter
top. When pie crust has thawed, roll it out on a floured surface or between two sheets
of wax paper. Fold crust in half and then into quarters. Lift gently, placing in pan. Do not stretch pastry in pan, or it will shrink while cooking. Edges may be crimped with fingers for a more attractive appearance. Bake at 325 degrees until lightly browned.