No rolling pin panic here—Grandma's Flaky Pie Crust Mix makes perfect crusts as easy as pie! Just add cold butter and water, and you’ll get a buttery, golden, flaky crust every time. Perfect for fruit pies, savory quiches, or even pot pies with a homemade touch. This mix gives you all the nostalgia without all the effort. Because Grandma definitely wouldn’t settle for store-bought.
DIRECTIONS
- PREHEAT OVEN TO 400°F
- MEASURE 2 1/4 CUPS OF THIS MIX INTO A BOWL.
- CUT 8 TABLESPOONS OF COLD BUTTER INTO SMALL, 1/4" CUBES. USING A PASTRY BLENDER, TWO KNIVES OR YOUR FINGERTIPS, "CUT IN" THE BUTTER INTO THE MIX UNTIL PARTICLES ARE THE SIZE OF SMALL PEAS
- MIX 1 TBSP AT A TIME OF ICE COLD WATER INTO MIXTURE, JUST UNTIL FLOUR CAN FORM A BALL
- DIVIDE DOUGH IN HALF. WRAP EACH HALF IN PLASTIC WRAP AND CHILL IN FREEZER FOR 20 MINUTES
- ROLL ONE BALL INTO A CIRCLE LARGE ENOUGH TO LINE THE BOTTOM OF A 8" OR 9" PIE DISH. PLACE IN PIE DISH AND ADD 5-6 CUPS OF YOUR PIE FILLING
- ROLL OTHER BALL INTO A CIRCLE, PLACE ON TOP OF FILLING AND PINCH THE EDGE OF THE TOP TO BOTTOM CRUST. CUT SLITS IN TOP CRUST IF DESIRED
- BRUSH TOP WITH MILK AND SPRINKLE SUGAR ON TOP
- BAKE FOR 25 MINUTES THEN COVER EDGES WITH TIN FOIL. BAKE AN ADDITIONAL 20-30 MINUTES UNTIL GOLDEN BROWN
INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Shortening Powder (Corn Syrup Solids, Palm Oil, Sodium Caseinate (a milk derivative), Dipotassium Phosphate, Monoglycerides, Guar Gum, TBHQ (to help protect flavor) and less than 2% Sodium Silicoalumainate (anti-caking agent)) and Salt
Contains: Wheat.
This product is manufactured in a facility that also processes dairy and eggs.
Weight: 18oz
Dimensions: 2.5 × 3.25 × 7 in
