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7 cups all purpose flour
1/4 tsp. baking powder (optional)
1/2 tsp. lemon juice or vinegar (optional)
3 cups non-hydrogenated vegetable shortening (like Crisco)
4 tsp. salt

In a large bowl, combine all ingredients and mix until crumbly. Refrigerate in an airtight container until ready to use.

To make a pie crust, scoop one cup of mixture into a small bowl and use a fork to mix in just enough water to soften and moisten (mixture should be dry). Sprinkle on a drop of water at a time. Do not overmix.

Press mixture into a disc/circle and roll out between sheets of plastic wrap or wax paper or on a silicone baker's mat. Flour rolling pin lightly to prevent sticking. Roll to 1/8-inch thickness in a circle large enough to overlap an 8-inch pie pan by one inch. Fit ungreased pie pan loosely with dough. Form a decorative edge and cut off excess using a sharp knife.

Proceed with your chosen pie recipe for filling and baking. Makes 1 8-inch crust.

To make turnovers, roll out into a circle or square; fill half and fold over. Crimp moistened edges with fork to seal. For sweet fillings, sprinkle top with coarse sugar.

Mixed pie crust can be stored in refrigerator for up to 2 weeks. Brush with cream or egg wash and bake in preheated 375F oven.

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