Genie's Southern Kitchen

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From: <NOBR>

Genie·</NOBR>

Sent: 9/18/2006 11:30 PM

Pie Crust Recipe for 25

One 3 lb. can crisco

1 lb. margarine (melted)

20 C. all-purpose flour

4 C. cold water

1 T. salt

3 T. 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. Place any unused pie crust into your freezer. These pie crust will last in your freezer for up to one year. To thaw, remove foil and place in microwave, refrigerator or on counter top.

Pie crust may be used for pies, homemade chicken pot pie, cinnamon sticks, cobblers and dumplings. When pie crust has thawed, roll it out on a floured board or cloth. Pie crust can be rolled out between two sheets of wax paper as well. Fold crust in half and then into quarters. Lift gently, placing in pan. Edges may be crimped with fingers for a more attractive appearance. Bake at 325°F. until lightly browned.

Queenbaker 1

Tart shells

4 cups flour

1 cup confectioers sugar

1 lb melted margarine

Mix all together. Make into walnut size balls and press into mini muffins pans. Bake in a 350 oven until light brown. you can put any kind of filling in them. I use fresh berries.

Note: These are very delicate and break if to thin. Can be frozen up to 1 month on a ccokie sheet cover with tin foil. These are great for a large crowd

20 PIE CRUSTS - Genie

5 pounds flour
2½ teaspoons salt
3 pounds of quality vegetable shortening
2 - 2½ cups lemon-lime soft drink

Mix flour and salt; cut in shortening until it looks like small peas.
Add soft drink gradually.
It will be slightly sticky
Cover pie dough with plastic wrap and let rest one hour.
Form into 20 balls or 16 balls for large crusts and wrap in plastic wrap and place in freezer bags and freeze. Thaw one hour before needed.

Note: Do not add more salt because the soft drink has salt in it. I find that it usually takes two 12-ounce cans of soft drink for this, Letting it rest one hour is VERY important. It changes the texture. I also flatten the balls into round disk-shaped pieces. They thaw faster. (I pop them into the microwave on defrost for one minute and that is usually enough to thaw and use quickly.)

This is a wonderful and very flaky, tender pie crust that you will love.

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