This yields 15 pie crusts.

Plenty O’ Pie Crust

This yields 15 pie crusts.


  • 5 pounds flour
  • 3 pounds Crisco
  • 1 teaspoon salt
  • 3 1/2 cups milk
  • 3 1/2 teaspoons vinegar


In a very large bowl, mix flour and salt. Using a pastry cutter or two butter knives, cut the Crisco into the flour mixture until crumbly. In a small bowl, combine milk and vinegar. Add liquid to crumbled dough, mixing with hands to create soft pie dough. Divide into 15 single pie crusts. Wrap individually in baggie or plastic wrap. Will store in freezer for several months.