I put this re-stock job off until winter, as I did some other projects. I have mostly used these to bake pies to take to potlucks or family get togethers. I know you can bake pie shells and then freeze them, but I do not have the space for that. It's easier for me to find space for pie crust crumbles, as they are mostly flat in the freezer bag.
I use a scale to weigh out the final mix.
We are not able to eat an entire pie ourselves, but I like to have them on hand for when the kids are over for a meal or holiday meal as well. They also come in handy if a family is in need of a meal.
It uses less freezer space vs. an entirely made pie crust, and simple to make when I need it. I triple the crust recipe, and bag up enough for 6 pie crusts. I also freeze my unsalted butter in freezer bags, so it's already in house for this to be made. I do need to re-stock my butter.
The recipe is on King Arthur Flour Blog. You can find it: HERE
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