Moist Pie Crust Mix!

This is the recipe that we use for all of our pies.  It's easy and so good!  This recipe came from a Make A Mix cookbook from, I'm guessing, the 80's.

Moist pie crust Mix:

5 Ibs. All-purpose flour
2 Tbsp salt
1 (3-Ib) can vegetable shortening (I used 2 1/2 Ibs of lard.)
3 c cold water

Combine flour and salt in a very large bowl.  Mix well.  With pastry blender, cut in small amounts of shortening until evenly distributed.

Mixture will resemble cornmeal in texture.

 Add cold water all at once and mix lightly until the flour absorbs all the water texture resembles putty.  It might look like you need more water, but just keep mixing it and it will moisten.  If dough is too sticky, sprinkle a little flour over the top and mix until the dough barely clings together in the bowl.

Divide dough into 10 oblong rolls.

Wrap each roll well with plastic wrap and heavy foil.  Freeze.  Use within 12 months.  Makes 10 rolls of moist pie crust mix, enough for 10 double-crust pies or 20 single-crust pies.

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