INGREDIENTS:
5 lb. flour
3 lb. tin shortening
2 tbsp. salt
3 c. cold water
DIRECTIONS:
Mix all together with mixer in large container. If dough is too sticky add a little flour. Divide into 10 oblong rolls. Wrap each roll well in plastic wrap then foil. Freeze. Use within 12 months. Thaw until easy to roll. Each roll makes one double crust pie.
December 13th, 2006 by ravi
Filed under: Crust Pie Recipes |
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Filed under: Crust Pie Recipes |
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