The Ultimate Freezer-Friendly Flaky Pie Crust Base

Prep-Ahead Flaky Pie Crust Mix: A Freezer Staple!

Tired of scrambling to make pie crust just hours before you need it? This incredible prep-ahead flaky pie crust mix is the answer! It yields a perfectly tender and flaky crust every single time, and the best part is you can make a huge batch and store it in your pantry or freezer for months. Say goodbye to store-bought crusts forever!

Ingredients

Directions

1. Making the Mix

1. Combine Dry Ingredients: In a very large bowl, combine the flour and salt. Mix these ingredients together thoroughly until the salt is evenly distributed.
2. Cut in Shortening: Add the cold vegetable shortening to the flour mixture. Using a pastry blender (or your hands, if necessary), cut the shortening into the flour.
3. Achieve Cornmeal Texture: Continue blending until the shortening is evenly distributed throughout the flour. The final mixture should resemble the texture of coarse cornmeal. Ensure there are no large pockets of pure shortening remaining.

2. Storage & Yield

• Yield: This recipe makes approximately 16 cups of pie crust mix.
• Pie Potential: This is enough mix to make about 6 double-crust pies or 12 single-crust pies.

Storing Your Pie Crust Mix

• Pantry Storage:
  • Place the entire batch of mix into an airtight container.
  • Label the container with the date.
  • Store the mix in a cool, dry place (like a pantry).
  • Use within 10 to 12 weeks.
• Freezer Storage (Recommended for Long-Term):
  • Measure approximately 2 1/2 cups of mixture into each of 6 separate freezer-safe bags (or your desired portion size).
  • Gently squeeze out excess air and seal the bags tightly.
  • Label each bag with the date and contents.
  • Freeze and use within 12 months for the best quality!

How to Make a Pie Crust from the Mix

When you are ready to bake a pie, here is the basic formula for one single-crust pie:

1. Measure out 2 1/2 cups of the prepared mix.
2. Add 4 to 6 Tablespoons of ice-cold water (start with 4 and add more only if needed).
3. Mix lightly with a fork until just combined and a dough ball forms. Do not overmix!
4. Roll out the dough and bake according to your favorite pie recipe!

The Ultimate Freezer-Friendly Flaky Pie Crust Base

Stop stressing about pie day! This massive-batch flaky pie crust mix recipe uses just three ingredients—flour, salt, and shortening—to create a shelf-stable or freezer-friendly base for dozens of delicious homemade pies. Prep once and enjoy perfect single or double crusts for up to a year. Ideal for busy bakers and holiday cooking, this mix guarantees light, tender, and beautifully flaky results every time.

Cooking Method: Baking Courses: Desserts, Doughs, Prep Ahead

Print Recipe

Pin Recipe

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 12

Ingredients

Servings

• 12 ¹⁄₂ Cups All-Purpose Flour
• 2 Tablespoons Salt
• 5 Cups Vegetable Shortening

Instructions

Combine Dry Ingredients:

1. In a very large bowl, combine the flour and salt. Mix these ingredients together thoroughly until the salt is evenly distributed.

Cut in Shortening:

1. Add the cold vegetable shortening to the flour mixture. Using a pastry blender (or your hands, if necessary), cut the shortening into the flour.

Achieve Cornmeal Texture:

1. Continue blending until the shortening is evenly distributed throughout the flour. The final mixture should resemble the texture of coarse cornmeal. Ensure there are no large pockets of pure shortening remaining.

Yield:

1. This recipe makes approximately 16 cups of pie crust mix.

Pie Potential:

1. This is enough mix to make about 6 double-crust pies or 12 single-crust pies.

Pantry Storage:

1. Place the entire batch of mix into an airtight container. Label the container with the date. Store the mix in a cool, dry place (like a pantry). Use within 10 to 12 weeks.

Freezer Storage (Recommended for Long-Term):

1. Measure approximately 2 1/2 cups of mixture into each of 6 separate freezer-safe bags (or your desired portion size). Gently squeeze out excess air and seal the bags tightly. Label each bag with the date and contents. Freeze and use within 12 months for the best quality!

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