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Heloise’s Master Pie Crust Mix Recipe

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This recipe for Heloise’s Master Pie Crust Mix, by , is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne Poe Pickett


6 cups all-purpose flour
2 teaspoons salt
4 teaspoons sugar
2 cups shortening

Mix together the dry ingredients and blend in the shortening with either a pastry blender or using table knives.
Mix until a pebble consistency is acquired and store in a covered container in the refrigerator. Makes 8 cups of mix.

When you need it, measure out the amount of mix according to the pie size:
8” Single-crust=1 – 1 ½ cups
8”Double-crust=2 – 2 ¼ cups
9” Single-crust=1 ½ cups
9” Double-crust=2 ½ cups
10” Single-crust=1 ¾ cups
10” Double-crust=2 ¾ cups
12 Tart shells=2 ¾ cups

The mix should be moistened with enough water to hold it together.
Roll it out on a floured board and you'll have wonderful crusts.




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