6 c. all purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening

Mix the above dry ingredients together and blend in the shortening with either a pastry blender or using a table knife. Mix until a pebble consistency is acquired and store it in a covered container in the refrigerator. Makes 8 cups of mix. When you need it, measure out the amount of mix according to the pie size:

Eight-inch: single, 1 1/2 cup; double crust, 2 1/4 c.

Nine-inch: single crust, 1 3/4 cup; double crust, 2 1/2 c.

Ten-inch: single crust, 1 3/4 cup; double crust, 2 3/4 c.

Twelve tart shells: 2 3/4 c.

The mix should be moistened with enough water to hold it together. Roll it out on a floured board and you will have wonderful crusts.