Recipe: Freezer Ready Pie Crusts

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Freezer Ready Pie Crusts
Compliments of Reynolds Recipes

Reynolds Freezer Paper

4 cups flour

1 teaspoon salt

1 1/3 cups vegetable shortening, cut into pieces

3/4 cup cold water

PLACE flour and salt in bowl of food processor fitted with metal chopping blade. Process 2 seconds to blend. Arrange shortening pieces around blade. Pulse on and off 10 seconds until texture of coarse meal. Do not over process. Evenly drizzle 1/4 cup cold water over flour mixture. Process 2 seconds. Drizzle another 1/4 cup water over top of mixture and process 2 seconds just until incorporated. Drizzle 2 to 4 tablespoons water evenly over top and process 2 seconds. The dough should have formed large clumps but still have dry crumbly areas visible. If the mixture looks completely dry, blend in more water, a teaspoon at a time. Do not over mix.

TRANSFER dough to a sheet of Reynolds Freezer Paper. Shape dough into 3 balls. Place one dough ball on a sheet of floured freezer paper, shiny side up. For a 9-inch pie, roll dough into a circle about 12 inches in diameter. Repeat with remaining dough.

STACK pastry circles with the freezer paper between them. Top with a sheet of freezer paper, shiny side down. Fold together each of the sides and seal with freezer tape. Slide freezer paper packet onto a cookie sheet and freeze.

TO THAW, remove one pastry circle from the freezer paper packet. Slide pastry circle off the paper directly onto a pie plate (it will rest on top of the plate until it thaws). Let stand 10 to 15 minutes. Carefully fit pastry into pie plate and flute edges. Fill with favorite filling and bake.