Lots of Pie Crust

After yesterday's post, you are probably thinking, "Dang!  I want lots of pie!"  That naturally leads to the thought, "Dang!  I need lots of pie crust!"  Remember how delighted my dearly beloved was when I discovered the Best Pie Crust Ever?  And I was equally pleased, because it meant I can pretend to not be Pie-Crust-Phobic?

Well, I made three batches of pie crust (this is the third time I have done so), and I'm here to show you how to do it, so you'll always have crust at the ready, in your freezer.

HALF AND HALF PIE CRUST

1/4 cup butter, at room temperature
1/2 cup shortening, at room temperature
1/4 cup sugar
1/2 tsp salt
2-1/2 cups flour
1/8 tsp baking powder
1/4 cup milk
1 tsp lemon juice

I made this batch in the mixer, so it's easier to see, but I usually just whip it up in the food processor.

Beat together or pulse the butter and shortening until it's an even color.

Add the sugar, salt, flour and powder, mixing or pulsing until it's grainy.  Add the lemon juice.

Drizzle in the milk, until the pie crust dough holds together and forms a ball.

Split it in half.  I always use my kitchen scale to make sure my pieces are even (see the extra lump on top?  That's because the two halves were uneven).

Flatten down into two rounds, approximately 4: diameter each.  These can be rolled out to form crusts for two single crust pies, or a two crust pie.  If you make multiple batches, each piece can be double wrapped in plastic wrap, then put in a zip-loc freezer bag and refrigerated or frozen for at least 3 months (I've not left them for longer than that).

Pumpkin pie, anyone?

Have a great weekend!