Rose's Mixer Method Pie Crust - BULK quanity

Rose's Mixer Method Pie Crust - Bulk Quanity Recipe

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Marie Nachman


This is a commercial sized recipe that is worth taking the time to cut down to size for your mixer capacity. Using the mixer to blend the dough is fast and easy. The texture of the crust is flaky and while shortening works, using lard lowers the overall fat content significantly and makes for a better tasting product.

I use this website to covert recipes to the size I need. Some cookbook authors recommend it, so I gave it a try:


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Yields 28 - single 9" pie crusts or 14 - 9" double crusts


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  • 5 lb
    all purpose flour
  • 3 lb
  • 2 1/2 c
    cold water
  • 4 Tbsp

How to Make Rose's Mixer Method Pie Crust - BULK quanity


  1. NOTE: If using shortening, change the measure to 3 1/2 pounds and increase the cold water to 3 cups.
  2. Sift flour and salt together.
    Place in bowl of electric mixer and add lard, cut into small pieces.
    Mix on low speed for 1 minute with paddle.
    Turn off mixer.
  3. Pour 2/3 of the cold water around edge of mixture.
    Mix on 3rd speed for 30 seconds.
    Turn off the mixer. Lower bowl or tilt head to expose the dough.
  4. Pour remaining 1/3 of the water into the bottom of the bowl and mix for 30 seconds.
    Bottom of bowl will appear dry.
  5. Cover with plastic wrap and chill dough slightly so it will handle more easily.
  6. Use 7-8 ounces of dough for each pie crust. (if you are a pro and can roll crust super thin, the 7 ounces are just barely enough. Roll crust on a pastry cloth or plastic wrap to make picking it up easier when super thin)

    Divide the dough into 7-8 ounce balls or discs prior to wrapping and chilling. Divided dough can also be wrapped air tight and frozen for use later

    My favorite tip from Martha Stewart is to put the dough on the plastic wrap and manipulate the dough through the wrap. Makes it much easier to do and you avoid over flouring the dough.
  7. For a single shell pie, roll out the chilled 7 ounce ball or disc on a lightly floured board with a floured rolling pin.
    Line the pie pan with the dough and dock* well, crimp or flute the edges after trimming them neatly. PLACE ANOTHER MATCHING TIN INSIDE THE PIE SHELL AND INVERT. Back upside down in a preheated 450 degree oven for 10 minutes or until light brown.
  8. * Docking: take a fork and prick the pie crust sides and bottom so there is a series of small holes throughout the shell. This will prevent blistering and bubbling of the crust while baking.
  9. NOTE: A cold rolling pin and a cold surface like marble or granite make rolling a crust easier in hot climates, but making pie crust is also a great reason to crank up the AC and a way to be comfortable without telling anyone you are having hot flashes!

Printable Recipe Card

About Rose's Mixer Method Pie Crust - BULK quanity

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Dairy Free

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