Flaky Pie Crust Mix

12 1/2 c Unbleached Flour
2 T Salt
5 c Vegetable Shortening

2 1/2 c Flaky Pie Crust Mix
1/4 c ICE Water
1 ea Large Egg, Beaten
1 T White Vinegar

Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months.

Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts.

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