Preparation / Directions:
Sift flour onto a large sheet of waxed paper; measure out 7 cups, add salt, and sift again into a large bowl. Add solid shortening by spoonfuls and cut it into the flour mixture with 2 crisscross knives until mixture is crumbly and coarse, with largest lumps the size of small peas. Store in a cool place in container with tight-fitting lid. Makes approximately 11 cups of mix.
To prepare crust, place 1/2 cup of all purpose flour in a small bowl, and blend in 6 tablespoons cold water. Spoon 2 3/4 cups of Pie Crust Mix into a bowl, and add the flour/water mixture by dollops, blending in lightly with a fork until mixture sticks together. If necessary, work the dough gently with your hands until it can be gathered into a ball. Turn dough onto floured surface and with floured rolling pin gently roll out dough, proceeding as with any pie crust.
This recipe makes a very generous crust for the largest size pie pan and allows for both top and bottom crust. For an 8 inch pie pan, use 2 cups Pie Crust Mix and add a flour/water mixture of 1/3 cup flour to 4 tablespoons water.
Hints and Helps: The secret of good pie crust is "keep the air in and the moisture out." This is why 2 siftings are suggested and why crisscross knives, rather than a pastry blender are recommended. Don't throw away any leftover pie crust dough. Simply roll it out into small circles, add a dollop of jam to the center of each circle, fold over top, seal edges, cut small air vent in top, and bake along with your pie. These quick tarts will bake in less than half the time of the pi
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