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.

Use when every you need pastry.  These pie crusts have a freezer life of one year.


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