So. Just like that, I added five hours to my tutoring schedule per week, and my writing time, er . . . just got cut down. Adding a high school composition class for ten weeks to homeschoolers, which starts next week, will not help.
But hey - a persons got to do what a persons got to do for their pocketbook, and I am no different from lots of other writers who hold down day jobs and write on the side. Few writers are able to devote all their job to writing. It's a dream we all harbor deep in our hearts, but the reality is much dirtier.
In the meantime, I have started bullet journaling to better organize my world, AND I at least have built a repertoire of quicker, easier recipes to throw supper on the table. (Having a son with a girlfriend who LIKES to cook helps as well.)After all, even on the days I am home writing, the last thing I want to do is cook long, time-consuming meals. Neither do I wish to spend that hard earned money on take-out or fast food.
On my last last blog I shared my Chocolate Buttermilk Pie recipe, which is great comfort food even if its not good for your waistline. I mentioned I froze my pie crusts ahead of time so that I always had them handy. Doing so is a great time-saver.
So this week, after several requests, I am sharing my frozen pie crust dough recipe. And, let me say up front, I have no idea where I got this recipe from, so credit, unfortunately, cannot be given.
Also the recipe calls for 20-25 crusts, but I half the recipe and do ten at a time. I have done 20-25 before, so it is doable. I just don't go through them fast enough to do the larger amount.
Needless to say - these are a great timesaver and are tasty too - nice and flaky. Nothing is quite as good as homemade pie crusts!
Pie Crust Recipe (for frozen crusts)
In a large mixing bowl combine until well blended:
3 pd can Crisco
1 pd margarine (melted)
20 cups flour
I use my hands, covered with latex gloves, to smash it all together.
4 cups cold water
1 tablespoon salt
3 tablespoons sugar
Still using your hands, blend the ingredients together but do not over mix.
Be advised, dough will be sticky.
Divide dough into 20 to 25 equal patties. Wrap each with wax paper, then with foil OR put several patties in a ziploc bag. Put immediately into the freezer. I am told the crusts last up to a year, but I usually go through mine in about six months.
To thaw, you can place in the microwave (be sure to remove the foil if that was how you stored them). However, I have never done so. I simply pull out what I am going to need and leave them on the counter for an hour or so. When thaw, use as you would any other crust.
I have used the crusts for pie, baking them ahead of time or with the contents, chicken pot pie, meat pies, and cobblers. The crusts are flaky and taste homemade - and nothing is better than a homemade pie crust!