12 1/2 cups all-purpose flour

2 tbsp salt

5 cups vegetable shortening

 

Combine flour and salt in a large bowl. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks.

Or, put about 2 1/2 cups of the mixture each into 6 freezer bags. Seal, label and freeze. Use within 12 months. Makes about 16 cups of PIE CRUST MIX, enough for 6 double-crust pies, or 12 single-crust pies.

 

 

 

 

2 1/2 cups pie crust mix

1/4 cup ice water

1 egg, beaten

1 tbsp white vinegar

 

Crumble pie crust mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of water mixture at a time over the pie crust mix and toss with a fork until the dough barely clings together in the bowl.  Roll out the dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9 inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven 425 degrees. Bake 10-15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double-crust pie, place top crust over filling, press and flute edges, and cut slits on top. Makes enough crust for one 9 inch double-crust pie, or two 9 inch single crust pies.