Sift flour and salt together, remove 1 1/3 c. flour mixture to a smaller bowl. Cut shortening into remaining flour until small pieces appear. To the flour in the small bowl, add the egg mixture and mix well, then add to the flour mixture. Blend well. Roll out crusts.

To put in freezer: Divide into crust size, flatten, wrap and freeze, use within 2 months. To assure an even browning crust, rub the top with a little milk.