7 c. all-purpose flour
1 tbsp. salt
2 c. vegetable shortening

Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Place in a covered container and store in refrigerator (keeps up to 1 month).

Yield: 7 (9 inch) pastry shells.

PERFECT PASTRY SHELL:

1 1/4 c. pastry mix
3 to 4 tbsp. cold water

Place mix in large mixing bowl. Work in enough cold water (1 tablespoon at a time) to moisten dry ingredients. Shape dough into a ball. Roll out dough to 1/8 inch thickness. Place in pie plate. Prick bottom and sides with a fork (do not prick if it is to be filled before baking). Bake at 425 degrees for 12 to 15 minutes.