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

Mix all dry ingredients together and blend in shortening with pastry blender or table knives until pebble consistency. Store in covered container in refrigerator.

Single Crust 8" - 1 1/4 cups mix

Double Crust 8" - 2 - 2 1/4 cups mix

Single Crust 9" - 1 1/2 cups mix

Double Crust 9" - 2 1/2 cups mix

Single Crust 10" - 1 3/4 cups mix

Double Crust 10" - 2 3/4 cups mix

12 Tart Shells - 2 3/4 cups mix

Moisten mix with enough water to hold together. Roll on floured board.