1 tbsp. salt
1 (3 lb.) can of Crisco
1 (5 lb.) bag of Pillsbury or Gold Medal Flour (no substitute)

Mix until crumble in a large bowl. Store in airtight container. Use 1 1/2 cups of this mix for bottom crust and 1 cup mix for top crust. Bake at 375 degrees.

Add small amounts of ice water to this mix and blend until it forms a ball. Roll out dough and fill the crust and bake or freeze until later. This mix makes 19 pie crusts.