6 c. white flour
2 c. Crisco
2 1/4 tsp. salt

Blend well with wire whisk or electric mixer until mixture is coarse. Store as is in plastic bag in refrigerator.

Use 1 cup above mixture for each shell needed, 8 inch size. Two cups for double crust.

Place mixture in bowl. Add 2-6 tablespoons ICE COLD water and mix with a fork until it holds together. Roll out on floured board to size needed. For 9-inch pie shell, use about 1 1/8 cups mixture for each shell.