This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and roll.

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
160
Yield:
20 pie crusts
Advertisement

Ingredients

160
Original recipe yields 160 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure flour into a very large bowl. Mix in shortening by breaking into smaller and smaller pieces using your hands or a pastry blender until lumps are no larger than peas. Gradually stir in the lemon-lime soda so that the mixture is evenly moistened.

    Advertisement
  • Form into baseball sized balls and pat flat. Store each flattened ball in a small resealable sandwich bag, then put those bags into a larger sized freezer bag. Freeze until needed.

Nutrition Facts

127 calories; protein 1.5g; carbohydrates 10.8g; fat 8.7g; sodium 0.7mg. Full Nutrition
Advertisement

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2007
I'm on my second batch of these. They roll out beautifully and are easy to work with. I sometimes have to cover with foil in the last minutes of baking because they brown easily. The only difference in our recipes are mine calls for regular soda not diet. Read More
(60)

Most helpful critical review

Rating: 2 stars
12/26/2012
This is my third time to use this recipe and I sincerely hope it is better with the modifications I have made. The two previous batches were made exactly as directed but the resulting crusts were balls of grease...there is either TOO MUCH SHORTENING or TOO LITTLE FLOUR...same difference....additionally it needs salt. These are the changes I have made. 7 lbs flour 3 lbs shortening 2 T salt 28 oz soda. Wish me good results as I REALLY need a good bulk pie crust recipe. Read More
(14)
20 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/29/2007
I'm on my second batch of these. They roll out beautifully and are easy to work with. I sometimes have to cover with foil in the last minutes of baking because they brown easily. The only difference in our recipes are mine calls for regular soda not diet. Read More
(60)
Rating: 5 stars
11/18/2010
20 cups of flour = 5lb bag Read More
(54)
Rating: 5 stars
07/06/2010
This is the best! I make pies for a local restaurant and even my largest bulk recipe doesn;t come close to this one. I will be using this LOTS!!! Still a nice, flaky texture that handles well. thankyou for sharing. Read More
(52)
Advertisement
Rating: 5 stars
11/19/2009
Makes a delicious flaky pie crust. Freezes very well. My family ranted and raved about how good this crust was. Read More
(23)
Rating: 2 stars
12/26/2012
This is my third time to use this recipe and I sincerely hope it is better with the modifications I have made. The two previous batches were made exactly as directed but the resulting crusts were balls of grease...there is either TOO MUCH SHORTENING or TOO LITTLE FLOUR...same difference....additionally it needs salt. These are the changes I have made. 7 lbs flour 3 lbs shortening 2 T salt 28 oz soda. Wish me good results as I REALLY need a good bulk pie crust recipe. Read More
(14)
Rating: 5 stars
03/07/2012
Wow is this a lot of pie crusts... but very tasty and flaky and they do freeze super well! The only thing I could complain about is finding a bowl/tub big enough to mix them in all at once but it's really such a small thing to whine about when they're so convenient afterwards! _ Five gold stars two thumbs up and thank you so much for the time saver! Read More
(11)
Advertisement
Rating: 5 stars
07/08/2012
Extremely easy. I cut this recipe down a lot in order to try it. I cut it to 5 servings and got about the amount needed for 5 crusts. I put four in the freezer and used one for a quiche. It worked perfectly...I think I may make more of this crust to hang out in the freezer for more quiche. thanks for the recipe! Read More
(10)
Rating: 5 stars
11/14/2013
I looked at this and was a bit taken back and then I read the reviews. I am horrified and offend to the Author of this submission by the 2 or 3 moron's who had the audacity to rate and comment of a recipe they had not even tried. I too have a master in Culinary Arts from a well know and well rated top Culinary School. There is NOTHING wrong with this recipe. After reading the mostly 5 Star reviews I am bound and determined to make it as soon as humanly possible. Shame on you few that are so ignorant. Thank you to our submitter it looks as it you helped a lot of people! Read More
(10)
Rating: 4 stars
01/30/2013
While this wouldn't impress the avid baker in my family it is perfect for me! On a busy night it's ideal to thaw for a quick quiche or pot pie. Just make sure to make the "baseballs" big enough. I made them too small my first try so had to use two per recipe. Read More
(7)
Advertisement